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Veal Pie
From Royal Victoria cook book, 1900
Serves 3
Ensure the crust is thick to hold the filling.
Presented as published in 1900. 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
733Calories
86 gProtein
11 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein86 g
Carbohydrates11 g
Fiber0.1 g
Sugars8.5 g
Total Fat37 g
Saturated Fat13 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol285 mg
Sodium816 mg
Potassium1021 mg
Calcium111 mg
Iron5.7 mg
Magnesium151 mg
Phosphorus936 mg
Zinc15 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C1.6 mg
Vitamin A11 mcg
Vitamin E2 mg
Vitamin K6.6 mcg
Vitamin B62.1 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)21 mg
Folate17 mcg
Choline428 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 13. The excerpt below is the record exactly as published.
VEAL PIE.—Three pounds of veal cutlets pounded, lean bacon, tomato catsup seasoning
Cook this with the app: pantry check, scaling, and the assistant.