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Veal Cake
From The Ideal cook book, 1899
Serves 1
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
No method was recorded for this recipe.
Nutrition per serving
483Calories
26 gProtein
29 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein26 g
Carbohydrates29 g
Fiber12 g
Sugars1.6 g
Total Fat32 g
Saturated Fat14 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol86 mg
Sodium10664 mg
Potassium824 mg
Calcium174 mg
Iron4.4 mg
Magnesium111 mg
Phosphorus301 mg
Zinc3.6 mg
Copper0.7 mg
Manganese4 mg
Vitamin D1.2 mcg
Vitamin C0.8 mg
Vitamin A28 mcg
Vitamin E1.1 mg
Vitamin K41 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate29 mcg
Choline66 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 40. The excerpt below is the record exactly as published.
Veal Cake—Ingredients—Some hard boiled eggs, a layer of ham, tongue or sausage meat, salt, pepper, and nutmeg, a layer of veal
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