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Pressed Veal
From Kentucky receipt book, 1903
Serves 4
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
631Calories
73 gProtein
3 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein73 g
Carbohydrates3.3 g
Fiber0.4 g
Sugars0.6 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol480 mg
Sodium962 mg
Potassium1165 mg
Calcium93 mg
Iron3.9 mg
Magnesium91 mg
Phosphorus805 mg
Zinc11 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0.3 mg
Vitamin A103 mcg
Vitamin E1.6 mg
Vitamin K3.6 mcg
Vitamin B61.5 mg
Vitamin B125 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)26 mg
Folate72 mcg
Choline148 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 41. The excerpt below is the record exactly as published.
Pressed Veal. Take 3 pounds of veaj, minced as for Hamburg steak, % onion chopped fine, 4 eggs well beaten, 1 teaspoon salt, 1 teaspoon pepp ^r, 1 teaspoon of nutmeg, 1 teaspoon grated horseradish, 2 tablespoons of cream, 1 tablespoon melted butter, 4 rolled crackers
Cook this with the app: pantry check, scaling, and the assistant.