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Veal or Beef Roll
From Tried favourites cookery book, 1909
Serves 8
Make the glaze with a dessertspoonful of gelatine dissolved in pint of water and a little browning; or, if served hot, roll it in bread crumbs instead of glazing it.
Presented as published in 1909. 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
706Calories
15 gProtein
21 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories706 kcal
Protein15 g
Carbohydrates21 g
Fiber1.4 g
Sugars1.8 g
Total Fat62 g
Saturated Fat24 g
Monounsaturated Fat27 g
Polyunsaturated Fat7.2 g
Cholesterol100 mg
Sodium339 mg
Potassium237 mg
Calcium62 mg
Iron1.9 mg
Magnesium27 mg
Phosphorus164 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate38 mcg
Choline28 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 41. The excerpt below is the record exactly as published.
Veal or Beef Roll. 1 lb. of Steak or Veal, i lb. fat Ham or Bacon, \ lb. Bread Crumbs, J of a Nutmeg, grated well; Salt and Pepper to ta.ste; a little ' Cayenne is an improveme
Cook this with the app: pantry check, scaling, and the assistant.