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Veal Pie with Oysters
From Cassell's dictionary of cookery, 1892
Serves 2
Ensure layers are well-formed.
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
535Calories
68 gProtein
1 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein68 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.2 g
Total Fat27 g
Saturated Fat9.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Cholesterol227 mg
Sodium521 mg
Potassium759 mg
Calcium94 mg
Iron5.4 mg
Magnesium116 mg
Phosphorus740 mg
Zinc21 mg
Copper1 mg
Manganese0.1 mg
Vitamin D5.2 mcg
Vitamin C0 mg
Vitamin A3.3 mcg
Vitamin E1.3 mg
Vitamin K4.3 mcg
Vitamin B61.6 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Folate12 mcg
Choline342 mg
Caffeine0 mg
Water278 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2159. The excerpt below is the record exactly as published.
Veal Pie with Oysters.— Take a pound and a half of veal cutlet half an inch thick. Flatten the meat with a cutlet-bat, sprinkle over it a seasoning of peppei, salt, and grated nutmeg, and cut it into neat pieces. Spread upon these a thin covering of lean ham minced and pounded, and roll them up. Place them at the bottom of a pie-dish, and put a layer of oysters
Cook this with the app: pantry check, scaling, and the assistant.