nut-freesoy-freefish-freeshellfish-free
Veal Entre
From Royal Victoria cook book, 1900
Serves 2
Serve with parsley sauce.
Presented as published in 1900. 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
605Calories
63 gProtein
15 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein63 g
Carbohydrates15 g
Fiber0.2 g
Sugars1.4 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol676 mg
Sodium1034 mg
Potassium986 mg
Calcium117 mg
Iron5.1 mg
Magnesium77 mg
Phosphorus746 mg
Zinc8.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C0.6 mg
Vitamin A201 mcg
Vitamin E1.9 mg
Vitamin K1.6 mcg
Vitamin B61.2 mg
Vitamin B124.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)19 mg
Folate114 mcg
Choline373 mg
Caffeine0 mg
Water323 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 75. The excerpt below is the record exactly as published.
VEAL ENTRE.—One pound of minced raw veal, put it through the mincer 2 or 3 times, 3 yolks and 2 whites of eggs, 1 tablespoon butter, | ounce flour, $ cup milk or stock, 1 tablespoon cream, $ teaspoon lemon juice, $ teaspoon salt, + teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.