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Small Pain de Veau (Veal Cake)
From Modern cookery, in all its branches, 1884
Serves 2
Adding minced boiled ham will improve the cake.
Presented as published in 1884. 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
427Calories
55 gProtein
5 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein55 g
Carbohydrates4.8 g
Fiber3 g
Sugars1.1 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat1.4 g
Cholesterol232 mg
Sodium1401 mg
Potassium938 mg
Calcium80 mg
Iron2.7 mg
Magnesium74 mg
Phosphorus582 mg
Zinc8.8 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0.8 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B123.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate41 mcg
Choline2.2 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 213. The excerpt below is the record exactly as published.
a pound and a quarter of veal quite free from fat and skin, and six ounces of beef kidney-suet ; add a teaspoonful of salt, a full third as much of white pepper and of mace or nutmeg, with the grated rind of half a lemon
Cook this with the app: pantry check, scaling, and the assistant.