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Rabbit or Veal Mould
From Tried favourites cookery book, 1909
Serves 1
Serve with parsley or chopped aspic jelly.
Presented as published in 1909. 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
352Calories
16 gProtein
43 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein16 g
Carbohydrates43 g
Fiber15 g
Sugars7.1 g
Total Fat17 g
Saturated Fat5.3 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol200 mg
Sodium164 mg
Potassium744 mg
Calcium274 mg
Iron7.8 mg
Magnesium125 mg
Phosphorus251 mg
Zinc2.4 mg
Copper0.9 mg
Manganese13 mg
Vitamin D1 mcg
Vitamin C16 mg
Vitamin A93 mcg
Vitamin E2.4 mg
Vitamin K36 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate79 mcg
Choline164 mg
Caffeine0 mg
Water209 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 48. The excerpt below is the record exactly as published.
Rabbit or Veal Mould. One knuckle of Veal or oine Rabbit, small Onion, blade of Mace, 4 Cloves, 10 Peppercorns, a little grated Nutmeg, tablespoonful Vinegar, a little Lemon Juice, 1 Egg, Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.