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Mock Creme de Volaille

Name: Mock Creme de Volaille
Yield: 2 servings
Ingredients: One pound of raw veal; ^ poimd breakfast bacon; 2 tablespoons cream; % teaspoon lemon juice; cayenne pepper; salt; 2 eggs

From Kentucky receipt book, 1903

Serves 2

Presented as published in 1903. 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

823Calories

60 gProtein

1 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories823 kcal

Protein60 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.4 g

Total Fat63 g

Saturated Fat24 g

Monounsaturated Fat25 g

Polyunsaturated Fat7.6 g

Omega-30.2 g

Cholesterol276 mg

Sodium1041 mg

Potassium958 mg

Calcium50 mg

Iron2.3 mg

Magnesium70 mg

Phosphorus657 mg

Zinc8.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A12 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B61.2 mg

Vitamin B123.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)22 mg

Folate30 mcg

Choline54 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 101. The excerpt below is the record exactly as published.

Mock Creme de Volaille. One pound of raw veal, ^ poimd breakfast bacon, 2 table- spoons cream, % teaspoon lemon juice, cayenne pepper and salt, 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.