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Rolled Veal
From The Ideal cook book, 1899
Serves 6
Presented as published in 1899. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.8 kcal
Protein0.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.3 mg
Sodium4.1 mg
Potassium11 mg
Calcium0.5 mg
Iron0 mg
Magnesium2 mg
Phosphorus9.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.1 mcg
Choline4.6 mg
Caffeine0 mg
Water3.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 41. The excerpt below is the record exactly as published.
olled YVeal—lIngredients—Loin of veal, forcemeat, bacon, bread crumbs, eggs, lemon peel, sweet herbs, salt, cayenne, pounded mace, fat bacon
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