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Veal Oysters
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
583Calories
52 gProtein
47 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories583 kcal
Protein52 g
Carbohydrates47 g
Fiber1.5 g
Sugars0.3 g
Total Fat19 g
Saturated Fat7.3 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol279 mg
Sodium231 mg
Potassium815 mg
Calcium61 mg
Iron5 mg
Magnesium71 mg
Phosphorus570 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate119 mcg
Choline85 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 95. The excerpt below is the record exactly as published.
VEAL OYSTERS. Cut veal from the leg or tenderloin into pieces the size of an oyster. Season with pepper, salt and a little mace; dip in egg, then into cracker crumbs and fry. They both look and taste like oysters. To be eaten with tomato sauce. L. D. T. BAKED VEAL PIE. Use the neck or any part of the veal which you prefer. Cook it by boiling an hour, then place the meat in a very deep dish, and when you lay on the upper crust wet the edge of the under crust all around and flour it; then lay on the upper crust and press your hand upon the edge, so that the flour and water will make the crusts adhere and prevent the gravy from escaping. Prick the top several times with a large fork. If you have pieces of crust left, cut them into leaves and ornament the pie. Bake one-half hour. M. A. M. VEAL, CHICKEN OR RABBIT BONDINETTES. To every pound of finely-minced meat add one-quarter of a pound of mashed potatoes; season with salt
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