gluten-freenut-freesoy-freefish-freeshellfish-free
Mousse of Veal a la Balrimorienne
From The Swedish, French, American cook book, 1918
Serves 1
Serve with a rich supreme sauce.
Presented as published in 1918. 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
602Calories
82 gProtein
2 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories602 kcal
Protein82 g
Carbohydrates2.4 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Cholesterol270 mg
Sodium206 mg
Potassium769 mg
Calcium52 mg
Iron2.7 mg
Magnesium62 mg
Phosphorus565 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K16 mcg
Vitamin B60.7 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)19 mg
Folate35 mcg
Choline277 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 214. The excerpt below is the record exactly as published.
Mousse de Veau a la Balrimorienne 1 ake cooked veal that has been left in the juice until cold. Grind through the machine about three or four times; add to each cup three tablespoons cream sauce and whites of two eggs: flavor with sherry, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.