Veal Pie

Name: Veal Pie
Ingredients: Chop a little ham; some cold veal; and beef suet; together with an onion; some parsley; lemon-peel; nutmeg; mace; paprika; and bread crumbs; with an egg or two

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

179Calories

9 gProtein

30 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories179 kcal

Protein9.5 g

Carbohydrates30 g

Fiber13 g

Sugars11 g

Total Fat5.2 g

Saturated Fat1.7 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium83 mg

Potassium448 mg

Calcium197 mg

Iron2 mg

Magnesium36 mg

Phosphorus155 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C140 mg

Vitamin A83 mcg

Vitamin E0.8 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.6 mg

Folate65 mcg

Choline165 mg

Caffeine0 mg

Water253 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 12. The excerpt below is the record exactly as published.

VEAL PIE Chop a little ham, some cold veal, and beef suet together with an onion, some pars- ley, lemon-peel, salt, nutmeg, mace, paprika, and bread crumbs. Bind with an egg or two

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