nut-freesoy-freefish-freeshellfish-free
Veal Patties
From Original White House Cookbook, 1887
Serves 1
Stewed oysters or lamb may be used instead of veal.
Presented as published in 1887. 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
122Calories
8 gProtein
9 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories122 kcal
Protein8.2 g
Carbohydrates8.9 g
Fiber0 g
Sugars1.4 g
Total Fat5.7 g
Saturated Fat2 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol189 mg
Sodium120 mg
Potassium223 mg
Calcium79 mg
Iron1.3 mg
Magnesium15 mg
Phosphorus141 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A88 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline151 mg
Caffeine0 mg
Water99 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 81. The excerpt below is the record exactly as published.
VEAL PATTIES. Cut portions of the neck or breast of veal into small pieces, and, with a little salt pork cut fine, stew gently for ten or fifteen minutes; season with pepper and salt, and a small piece of celery chopped coarsely, also of the yellow top, picked (not chopped) up; stir in a paste made of a, tablespoon- ful of flour, the yolk of one egg, and milk to form a thin batter
Cook this with the app: pantry check, scaling, and the assistant.