nut-freesoy-freefish-freeshellfish-free

Veal Cheese

Name: Veal Cheese
Yield: 5 servings
Ingredients: three pounds of chopped veal; one slice of salt pork; sixteen small crackers; three eggs; one-half pint of water; salt to taste; pepper to taste; sage to taste

From The national course in home economics, 1917

Serves 5

Presented as published in 1917. 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

759Calories

58 gProtein

6 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories759 kcal

Protein58 g

Carbohydrates6.1 g

Fiber0.2 g

Sugars0.3 g

Total Fat54 g

Saturated Fat20 g

Monounsaturated Fat23 g

Polyunsaturated Fat6.3 g

Omega-30 g

Cholesterol354 mg

Sodium292 mg

Potassium955 mg

Calcium71 mg

Iron3.2 mg

Magnesium73 mg

Phosphorus647 mg

Zinc8.9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E1.2 mg

Vitamin K0.7 mcg

Vitamin B61.2 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)21 mg

Folate58 mcg

Choline95 mg

Caffeine0 mg

Water271 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 95. The excerpt below is the record exactly as published.

VEAL CHEESE. Three pounds of chopped veal, one slice of salt pork, sixteen small crackers, three eggs, one-half pint of water, salt, pepper and sage to taste

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