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Veal Cakes

Name: Veal Cakes
Yield: 2 servings
Ingredients: 1 pound cold chopped veal; 0.5 pound soaked bread crumbs; 1 teaspoon chopped onion; 1 teaspoon salt; Dash of pepper; 2 tablespoons fat or butter

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

806Calories

61 gProtein

90 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories806 kcal

Protein61 g

Carbohydrates90 g

Fiber8.3 g

Sugars7.1 g

Total Fat33 g

Saturated Fat7.9 g

Monounsaturated Fat7.1 g

Polyunsaturated Fat3.5 g

Omega-30 g

Cholesterol217 mg

Sodium2187 mg

Potassium1108 mg

Calcium300 mg

Iron8.6 mg

Magnesium125 mg

Phosphorus670 mg

Zinc8.7 mg

Copper0.7 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A3.4 mcg

Vitamin E0.8 mg

Vitamin K28 mcg

Vitamin B61.1 mg

Vitamin B123.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)25 mg

Folate153 mcg

Choline18 mg

Caffeine0 mg

Water178 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 57. The excerpt below is the record exactly as published.

VEAL CAKES 1 pound cold chopped veal 1 teaspoon chopped onion y, pound soaked bread crumbs 1 teaspoon salt Dash of pepper 2 tablespoons fat or butter

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