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Pressed Veal
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium5.1 mg
Potassium20 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.2 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)0.5 mg
Folate0.8 mcg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 25. The excerpt below is the record exactly as published.
Pressed Veal. — Chop veal fine, while hot, in meat cutter, re- moving bones; retain the gelatinous matter, season with pep- per, salt and curry powder, place in mold, press with weight. Cut in thin slices for lunch or tea. Veal or Meat Pie. — Cut veal into three inch pieces, put in saucepan with water to cover, and when tender, season with salt
Cook this with the app: pantry check, scaling, and the assistant.