Veal Olives (Entree)

Name: Veal Olives (Entree)
Ingredients: 1^ lb. fillet of veal; 1 tablespoonful of-suet; ^ lemon rind, grated; V teaspoonful salt; f do. pepper; A few grains cayenne; 1 oz. butter; ^ pint of water or stock; ^ lb. fat bacon; 2 oz. bread crumbs; i teaspoonful sweet herbs; ^ do. minced parsley; A dust of powdered mace; 1 egg; 1 oz. flour; 8 or 9 mushrooms

From Domestic cookery, 1886

Garnish with cut lemon and green parsley.

Presented as published in 1886. 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

3749Calories

173 gProtein

90 gCarbs

322 gFat

Full nutrition (34 nutrients)

Calories3749 kcal

Protein173 g

Carbohydrates90 g

Fiber8.3 g

Sugars19 g

Total Fat322 g

Saturated Fat118 g

Monounsaturated Fat128 g

Polyunsaturated Fat32 g

Omega-30 g

Cholesterol1043 mg

Sodium2338 mg

Potassium4407 mg

Calcium270 mg

Iron14 mg

Magnesium263 mg

Phosphorus2158 mg

Zinc26 mg

Copper2.9 mg

Manganese1.3 mg

Vitamin D7.8 mcg

Vitamin C12 mg

Vitamin A83 mcg

Vitamin E4.1 mg

Vitamin K5.8 mcg

Vitamin B63.7 mg

Vitamin B1210 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)4.9 mg

Niacin (B3)81 mg

Folate325 mcg

Choline371 mg

Caffeine0 mg

Water1281 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 22. The excerpt below is the record exactly as published.

VEAL OLIVES (Entree). 1^ lb. fillet of veal 1 tablespoonful of-suet ^ lemon rind, grated V teaspoonful salt f do. pepper A few grains cayenne 1 oz. butter ^ pint of water or stock ^ lb. fat bacon 2 oz. bread crumbs i teaspoonful sweet herbs ^ do. minced parsley A dust of powdered mace 1 egg 1 oz. flour 8 or 9 mushrooms

Cook this with the app: pantry check, scaling, and the assistant.