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Veal Cakes
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
629Calories
18 gProtein
6 gCarbs
59 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein18 g
Carbohydrates5.8 g
Fiber1.3 g
Sugars2.2 g
Total Fat59 g
Saturated Fat32 g
Monounsaturated Fat20 g
Polyunsaturated Fat2.2 g
Cholesterol108 mg
Sodium76 mg
Potassium366 mg
Calcium29 mg
Iron1 mg
Magnesium27 mg
Phosphorus196 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.3 mcg
Vitamin E1.1 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.6 mg
Folate21 mcg
Choline6.7 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 8. The excerpt below is the record exactly as published.
VEAL CAKES. Three-fourths pound of lean veal, one half pound suet, half the rind of a lemon grated, salt, pepper, and mace, a small onion
Cook this with the app: pantry check, scaling, and the assistant.