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Veal Pattie
From The household (of the Detroit free press), 1886
Serves 4
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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium5.1 mg
Potassium20 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Water4.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 449. The excerpt below is the record exactly as published.
VEAL PATTIE. Take a knuckle of veal and cover with water ; boil two hours. Take out the meat, chop coarsely, strain the liquor; season with salt, pepper and sage ; pour over the meat, and let it cool in a jelly mold. VENISON STEAKS. Cut them from the neck, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.