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Veal Cream
From Cookery for every household, 1914
Serves 2
Sufficient for 4 or 5 persons.
Presented as published in 1914. 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
639Calories
44 gProtein
24 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein44 g
Carbohydrates24 g
Fiber1.6 g
Sugars12 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat11 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol371 mg
Sodium811 mg
Potassium987 mg
Calcium352 mg
Iron2.9 mg
Magnesium70 mg
Phosphorus660 mg
Zinc5.9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C27 mg
Vitamin A244 mcg
Vitamin E1.1 mg
Vitamin K1.9 mcg
Vitamin B60.8 mg
Vitamin B123.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate64 mcg
Choline174 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 425. The excerpt below is the record exactly as published.
Veal Cream f lb. fillet of veal. 2 oz. raw ham. 1 gill double cream. 3 gills good white sauce. (Creme de Veau) 2 eggs. White pepper. Salt. A pinch of nutmeg. Grated rind of 4 a lemon. Vegetable to garnish
Cook this with the app: pantry check, scaling, and the assistant.