gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal, Chicken or Rabbit Bondinettes
From The national course in home economics, 1917
Serves 4
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
61Calories
3 gProtein
7 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein2.8 g
Carbohydrates7.4 g
Fiber0.7 g
Sugars0.5 g
Total Fat2.8 g
Saturated Fat1.3 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol5.5 mg
Sodium95 mg
Potassium125 mg
Calcium13 mg
Iron0.5 mg
Magnesium5.1 mg
Phosphorus35 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline8.2 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 4 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.
Season with pepper, salt and a little mace; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters. To be eaten with tomato sauce. L. D. T. BAKED VEAL PIE. Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you lay on the upper crust wet the edge of the under crust all around and flour it; then lay on the upper crust and press your hand upon the edge, so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Prick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake one-half hour. M. A. M. VEAL, CHICKEN OR RABBIT BONDINETTES. To every pound of finely-minced meat add one-quarter of a pound of mashed potatoes; season with salt and pepper and moisten with a gravy made from the bones of the cold meat
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.