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Patties, Savoury
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
469Calories
17 gProtein
2 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories469 kcal
Protein17 g
Carbohydrates2.1 g
Fiber0.2 g
Sugars0.1 g
Total Fat43 g
Saturated Fat23 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Cholesterol94 mg
Sodium315 mg
Potassium281 mg
Calcium17 mg
Iron1 mg
Magnesium20 mg
Phosphorus174 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate11 mcg
Choline4.6 mg
Caffeine0 mg
Water94 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.
PATTIES, Savoury. — Take 1 lb. of the cold loin of veal, or cold fowl, either boiled or roasted, and lb. of beef suet ; chop them as small as pos- sible with a little parsley ; season well with nutmeg, pepper, and salt; put them in a tossing-pan, with half a pint of veal gravy ; thicken the gravy with a little flour and butter, and two spoon- fuls of crea
Cook this with the app: pantry check, scaling, and the assistant.