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Veal and Ham Pasty
From Cookery for every household, 1914
Serves 2
Time to bake: 30 to 60 minutes. Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
712Calories
65 gProtein
13 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein65 g
Carbohydrates13 g
Fiber1.6 g
Sugars3.9 g
Total Fat44 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Omega-30.1 g
Cholesterol316 mg
Sodium6140 mg
Potassium836 mg
Calcium83 mg
Iron3.3 mg
Magnesium62 mg
Phosphorus615 mg
Zinc8.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C27 mg
Vitamin A85 mcg
Vitamin E1.1 mg
Vitamin K9.4 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.5 mg
Folate53 mcg
Choline284 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 555. The excerpt below is the record exactly as published.
Veal and Ham Pasty £ lb. cooked veal. 3 or 4 oz. cooked ham or bacon. | pt. white sauce. 2 or 3 hard-boiled eggs. Rind of 1 lemon. 1 dessert-sp. chopped parsley. Grated nutmeg. Seasoning. Rough -puff or flaky pastry
Cook this with the app: pantry check, scaling, and the assistant.