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Veal Cream
From Soyer's standard cookery, 1912
Serves 3
Presented as published in 1912. 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
852Calories
54 gProtein
110 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein54 g
Carbohydrates110 g
Fiber6.8 g
Sugars9.4 g
Total Fat20 g
Saturated Fat6 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat3.8 g
Cholesterol124 mg
Sodium1231 mg
Potassium773 mg
Calcium299 mg
Iron8.6 mg
Magnesium101 mg
Phosphorus556 mg
Zinc6.8 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K10 mcg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)21 mg
Folate181 mcg
Choline22 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 128. The excerpt below is the record exactly as published.
Veal Cream. Mince and pound thoroughly a pound of lean veal, add an equal quantity of breadcrumbs, the yolk of one egg and the beaten whites of two, and sufficient milk to make the whole into a moderately thick paste
Cook this with the app: pantry check, scaling, and the assistant.