Veal Olives
From German cookery for the English kitchen, 1906
Serve with Caper or Sardellen Sauce.
Presented as published in 1906. 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
1525Calories
147 gProtein
40 gCarbs
107 gFat
Full nutrition (34 nutrients)
Calories1525 kcal
Protein147 g
Carbohydrates40 g
Fiber7.6 g
Sugars3.4 g
Total Fat107 g
Saturated Fat30 g
Monounsaturated Fat31 g
Polyunsaturated Fat12 g
Omega-30.3 g
Cholesterol1903 mg
Sodium1095 mg
Potassium2456 mg
Calcium470 mg
Iron14 mg
Magnesium211 mg
Phosphorus1817 mg
Zinc17 mg
Copper1.1 mg
Manganese3.7 mg
Vitamin D9.1 mcg
Vitamin C0.2 mg
Vitamin A651 mcg
Vitamin E5.4 mg
Vitamin K44 mcg
Vitamin B63.1 mg
Vitamin B128.1 mcg
Thiamin (B1)2 mg
Riboflavin (B2)3.1 mg
Niacin (B3)32 mg
Folate254 mcg
Choline1298 mg
Caffeine0 mg
Water645 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 43. The excerpt below is the record exactly as published.
Veal Olives.) These are prepared in the same way as Beef Olives- Y Kalbsbraten-Pudding. (Roast Veal Pudding.) /^ \ lb. cold roast veal (chopped fine). 4 yolks of eggs. 4 whites of eggs. I oz. butter. I oz. breadcrumbs. I tablespoonful cream. \ lb. fresh pork. 3 Sardellen (chopped fine).. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.