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Veal Pie, Parsley
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately.
Presented as published in 1892. 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
1111Calories
22 gProtein
34 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories1111 kcal
Protein22 g
Carbohydrates34 g
Fiber0.8 g
Sugars24 g
Total Fat100 g
Saturated Fat57 g
Monounsaturated Fat21 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol301 mg
Sodium251 mg
Potassium1112 mg
Calcium790 mg
Iron1.6 mg
Magnesium86 mg
Phosphorus651 mg
Zinc2.9 mg
Copper0 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C33 mg
Vitamin A265 mcg
Vitamin E0.4 mg
Vitamin K416 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate38 mcg
Choline92 mg
Caffeine0 mg
Water597 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2158. The excerpt below is the record exactly as published.
Veal Pie, Parsley. — Cut some slices of lean veal into neat pieces, and season these with salt and cayenne. Take a handful of parsley, pick the leaves from the stems, scald them, press, dry, and chop them small. Fill the dish with layers of veal, and sprinkle a little parsley over each layer. Pour milk into the dish in- stead of stock. Cover the dish with pastry in the usual way, and bake until done enough. Lift up the crust, pour away the milk, and substitute for it half a pint of boiling cream
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