Veal Birds

Name: Veal Birds
Ingredients: very thin slices of veal; 1 small slice of fat salt pork; 0.5 cup of cream; 1 beaten egg

From 365 breakfast dishes, 1901

Garnish with lemon.

Presented as published in 1901. 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

809Calories

21 gProtein

28 gCarbs

67 gFat

Full nutrition (33 nutrients)

Calories809 kcal

Protein21 g

Carbohydrates28 g

Fiber1.2 g

Sugars0.9 g

Total Fat67 g

Saturated Fat33 g

Monounsaturated Fat20 g

Polyunsaturated Fat2.8 g

Cholesterol221 mg

Sodium451 mg

Potassium409 mg

Calcium130 mg

Iron2.2 mg

Magnesium34 mg

Phosphorus290 mg

Zinc2.9 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.3 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.7 mg

Folate61 mcg

Choline42 mg

Caffeine0 mg

Water138 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 25. The excerpt below is the record exactly as published.

Veal Birds. Cut very thin shces of veal into pieces 2% by 4 inches. Chop the trimmings of the meat fine with i small slice of fat salt pork and yi as much cracker crumbs as there is meat. Season highly with sail, cayenne and onion juice, and moisten with 1 beaten egg

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