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Minced Veal

Name: Minced Veal
Yield: 2 servings
Ingredients: The remains of cold veal; 3 tablespoons cream; 1 teaspoon lemon juice; 1 teaspoon grated lemon peel; a pinch of mace; pepper and salt; 1 onion; 1 oz. butter; a little white stock or water

From The "A1" cookery book, 1901

Serves 2

Chicken can be treated in the same way.

Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

433Calories

45 gProtein

8 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories433 kcal

Protein45 g

Carbohydrates8.2 g

Fiber1.3 g

Sugars3.3 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol242 mg

Sodium195 mg

Potassium854 mg

Calcium67 mg

Iron2.1 mg

Magnesium64 mg

Phosphorus498 mg

Zinc7.1 mg

Copper0.3 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C7.7 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B123 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate44 mcg

Choline4.8 mg

Caffeine0 mg

Water252 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 40. The excerpt below is the record exactly as published.

Minced Veal. — The remains of cold veal minced by hand, 3 tablespoons cream, x teaspoon lemon juice, 1 teaspoon grated lemon peel, a pinch of mace, pepper and salt, 1 onion, 1 oz. butter rolled in flour, a little white stock or water

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