gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Pie with Ham and Aspic a la Parisienne
From The Swedish, French, American cook book, 1918
Serves 6
Serve as a cold dish.
Presented as published in 1918. 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
71Calories
8 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories71 kcal
Protein8.1 g
Carbohydrates5.6 g
Fiber0.2 g
Sugars2.9 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7 mg
Sodium285 mg
Potassium227 mg
Calcium11 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate16 mcg
Choline15 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 216. The excerpt below is the record exactly as published.
Veal Pie with Ham and Aspic a la Parisienne Pate de Veau au Jambon en Aspic, a la Parisienne Select a nice piece of veal from the leg. Put on the stove and cook with some water (just sufficient to cover it), some bay leaves, pepper, salt, and onions. When the veal is done, let stand in the juice until cold. When cold, take up; add to three cups veal broth one cup tomato juice and one large package of Cox’s gelatine
Cook this with the app: pantry check, scaling, and the assistant.