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Veal, Cold, Minced with Mushrooms or Oysters
From Cassell's dictionary of cookery, 1892
Serves 2
Time: a few minutes to heat the mince. Sufficient for three or four persons.
Presented as published in 1892. 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
538Calories
64 gProtein
21 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein64 g
Carbohydrates21 g
Fiber3.7 g
Sugars11 g
Total Fat21 g
Saturated Fat7.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3 g
Cholesterol306 mg
Sodium1602 mg
Potassium1910 mg
Calcium245 mg
Iron18 mg
Magnesium145 mg
Phosphorus818 mg
Zinc125 mg
Copper9.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A93 mcg
Vitamin E6.7 mg
Vitamin K9.9 mcg
Vitamin B61.3 mg
Vitamin B1229 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate73 mcg
Choline219 mg
Caffeine0 mg
Water656 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2113. The excerpt below is the record exactly as published.
al, Cold, Minced with Mush- rooms or Oysters. — Take a pound of cold dressed veal, and trim away the gristle and the brown edges. A little fat may be added or not; this is a matter of taste. Mince the meat finely, season with salt, cayenne, and pounded mace, and heat it — without letting it reach the point of boiling — in a pint of rich sauce. Stir into the sauce at the moment of serving half a pint of mushrooms stewed till tender with a slice of butter and minced. Turn the prepara- tion on a dish, and garnish with fried sippets. If liked, a dozen or more oysters
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