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Veal Fatties
From The new practical housekeeping, 1890
Serves 1
Oysters may be substituted for the ham.
Presented as published in 1890. 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
172Calories
12 gProtein
3 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories172 kcal
Protein12 g
Carbohydrates2.5 g
Fiber0.1 g
Sugars0 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.3 g
Cholesterol60 mg
Sodium410 mg
Potassium216 mg
Calcium22 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus131 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate11 mcg
Choline23 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 397. The excerpt below is the record exactly as published.
Veal Fatties. — Mince a little cold veal and ham, allowing one- third ham to two-thirds veal, add an egg, boiled hard and chopped, and a seasoning of mace, salt, pepper, and lemon peel ; moisten with a little gravy and cream
Cook this with the app: pantry check, scaling, and the assistant.