dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Godiveau (a kind of forcemeat)
From Cassell's dictionary of cookery, 1892
Serves 4
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
310Calories
7 gProtein
5 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories310 kcal
Protein7 g
Carbohydrates5.5 g
Fiber0.4 g
Sugars0.2 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.1 g
Cholesterol43 mg
Sodium30 mg
Potassium156 mg
Calcium21 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus76 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K117 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate30 mcg
Choline2.7 mg
Caffeine0 mg
Water55 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2136. The excerpt below is the record exactly as published.
Veal, Godiveau (a kind of forcemeat).— Take a quarter of a pound of lean veal free fiom skin and sinew and an equal weight of good beef suet. ISIince these very finely. Add a small bunch of parsley and a few chives chopped small, together with a seasoning of pepper, salt, and grated nutmeg. Pound the ingredients in a mortar till they form a smooth, firm paste, and place this on ice for an hour. Put it again into the mortar with three ounces of pure ice
Cook this with the app: pantry check, scaling, and the assistant.