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Punski (Veal)

Name: Punski (Veal)
Yield: 1 servings
Ingredients: a fillet of veal; a sliced onion; the yolks of three hard-boiled eggs; some parsley; sufficient stock to well moisten it; the yolk of an egg

From Soyer's standard cookery, 1912

Serves 1

Presented as published in 1912. 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

385Calories

28 gProtein

16 gCarbs

23 gFat

Full nutrition (33 nutrients)

Calories385 kcal

Protein28 g

Carbohydrates16 g

Fiber2.6 g

Sugars8 g

Total Fat23 g

Saturated Fat5.7 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.3 g

Cholesterol580 mg

Sodium213 mg

Potassium487 mg

Calcium113 mg

Iron2.3 mg

Magnesium36 mg

Phosphorus352 mg

Zinc2.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D3.3 mcg

Vitamin C11 mg

Vitamin A224 mcg

Vitamin E2.6 mg

Vitamin K1.1 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)2.1 mg

Folate98 mcg

Choline450 mg

Caffeine0 mg

Water273 g

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 128. The excerpt below is the record exactly as published.

Punski (Veal). Fry a fillet of veal with a sliced onion. When cold chop it finely and mix with the yolks of three hard-boiled eggs and some parsley, adding sufficient stock to well moisten it. Make some pates of puff paste and fill with the meat. Brush with the yolk of an egg

Cook this with the app: pantry check, scaling, and the assistant.