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Patties, Common
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories6 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium3.4 mg
Potassium13 mg
Calcium0.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 371. The excerpt below is the record exactly as published.
season with pepper, and salt ; make a fine puff paste ; roll it into thin square sheets ; put the forcemeat in the middle ; cover dose all around, and set the paste even ; just before they go into the oven, wash them over with the yolk of an egg ; bake 20 minutes in a quick oven ; have ready white gravy, seasoned with pepper, salt, and shalot, and thick- ened with cream or butter. When baked, make a hole in the top of each, and pour in some gravy, but not so as to run out. PATTIES, Common. — Take the kidney part of a very fat loin of veal ; .chop the kidney, veal, and fat, very small all together ; season with mace
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