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Veal Neck (a la Creme)
From Cassell's dictionary of cookery, 1892
Serves 1
May serve with mushroom sauce.
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
958Calories
25 gProtein
58 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories958 kcal
Protein25 g
Carbohydrates58 g
Fiber1.5 g
Sugars20 g
Total Fat70 g
Saturated Fat17 g
Monounsaturated Fat29 g
Polyunsaturated Fat20 g
Cholesterol52 mg
Sodium1888 mg
Potassium823 mg
Calcium561 mg
Iron2.7 mg
Magnesium76 mg
Phosphorus532 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C3.5 mg
Vitamin A650 mcg
Vitamin E2 mg
Vitamin K6 mcg
Vitamin B60.3 mg
Vitamin B121.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)4.5 mg
Folate58 mcg
Choline72 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2152. The excerpt below is the record exactly as published.
the best end of a neck of veal. Loosen the flesh from the ends of the bones. Cut the bones short to make the joint as square as possible, then fold and skewer the flank underneath. Wrap the joint in oiled paper, fasten it upon the spit, and put it down at a moderate distance from a clear fire. Baste liberally. Remove the paper, and baste the joint with a pint of good white sauce
Cook this with the app: pantry check, scaling, and the assistant.