Veal or Chicken Cakes

Name: Veal or Chicken Cakes
Ingredients: Thirty-two units (solid) of veal or chicken; 4 oz. of lean bacon; sliced hard-boiled eggs; good clear gravy

From The complete Indian housekeeper & cook, 1898

Presented as published in 1898. 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

523Calories

22 gProtein

1 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories523 kcal

Protein22 g

Carbohydrates0.6 g

Fiber0 g

Sugars1 g

Total Fat47 g

Saturated Fat16 g

Monounsaturated Fat20 g

Polyunsaturated Fat7.2 g

Omega-30.2 g

Cholesterol261 mg

Sodium914 mg

Potassium291 mg

Calcium32 mg

Iron1 mg

Magnesium20 mg

Phosphorus274 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1.6 mcg

Vitamin C0 mg

Vitamin A87 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate22 mcg

Choline201 mg

Caffeine0 mg

Water90 g

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 184. The excerpt below is the record exactly as published.

Veal or Chicken Cakes.— Thirty-two units (solid) of veal or chicken cut into neat fillets, and 4 oz. of lean bacon. Decorate a mould, lay in alternate layers of sliced hard-boiled eggs, meat, bacon, and chopped parsley. When full, pour in as much good clear gravy

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