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Pressed Veal
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
This is especially nice for luncheon.
Presented as published in 1907. 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
691Calories
89 gProtein
0 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories691 kcal
Protein89 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol353 mg
Sodium340 mg
Potassium1463 mg
Calcium69 mg
Iron3.7 mg
Magnesium108 mg
Phosphorus923 mg
Zinc13 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C0.1 mg
Vitamin A2.3 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B62.1 mg
Vitamin B125.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)32 mg
Folate45 mcg
Choline57 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 25. The excerpt below is the record exactly as published.
PRESSED VEAL. , Mrs. Sherman Goltry, Enid, Okla. Three pounds of veal, one pound of pork, cooked till very tender, salt and pepper while cooking. Let cool and grind. Add more salt and pepper if needed,, also a little celery salt. Add stock
Cook this with the app: pantry check, scaling, and the assistant.