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Veal Pie

Name: Veal Pie
Yield: 3 servings
Ingredients: About 2 lbs. veal; a few slices ham or bacon; 2 teaspoons salt; 1 teaspoon pepper; £ teaspoon grated lemon rind; Boil four eggs hard

From The "A1" cookery book, 1901

Serves 3

Pour in veal stock just before serving.

Presented as published in 1901. 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

533Calories

67 gProtein

1 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories533 kcal

Protein67 g

Carbohydrates1 g

Fiber0.2 g

Sugars0.3 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol496 mg

Sodium1898 mg

Potassium1056 mg

Calcium88 mg

Iron3.8 mg

Magnesium82 mg

Phosphorus747 mg

Zinc10 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D1.3 mcg

Vitamin C0.4 mg

Vitamin A107 mcg

Vitamin E1.5 mg

Vitamin K1.5 mcg

Vitamin B61.4 mg

Vitamin B124.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)23 mg

Folate71 mcg

Choline196 mg

Caffeine0 mg

Water271 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 41. The excerpt below is the record exactly as published.

Veal Pie. — About 2 lbs. veal, and a few slices ham or bacon (previously cooked, or it will spoil the colour of the veal). Mix on a plate 2 teaspoons salt, 1 teaspoon pepper, £ teaspoon 56 MEAT. grated lemon rind. Cut the veal into thin strips. Dip each piece into the mixture on the plate and roll up. Set on end in a pie- dish and put some little pieces of ham and bacon in between. Boil four eggs hard

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