Molded Veal
From Choice recipes, 1900
Add gelatine if liquor is too thin.
Presented as published in 1900. 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
224Calories
21 gProtein
1 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories224 kcal
Protein21 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium218 mg
Potassium207 mg
Calcium85 mg
Iron2.7 mg
Magnesium19 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline442 mg
Caffeine0 mg
Water115 g
As published
This recipe was extracted from Choice recipes (1900), page 5. The excerpt below is the record exactly as published.
MOLDED VEAL-Miss Laughlin Ten cent knuckle veal and boil until it can be pierced with fork. Take from liquor and cool. When cold cut into small pieces. Have ready three hard boiled eggs. Slice eggs lengthwise. Com- mence b}' putting slices of e%g in mold, then meat and alternate in this wise until all is used with an occasional all clove and pepper corn. When all is ready pour over the liquor w^hich is boiling hot, and has been freed from grease or settlings. Set away to cool. Serve cold cut in slices. If liquor seems too thin, add one teaspoon Knox Gelatine
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Cook this with the app: pantry check, scaling, and the assistant.