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Veal Pudding, Baked
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
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
666Calories
72 gProtein
16 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein72 g
Carbohydrates16 g
Fiber0.7 g
Sugars0.6 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol751 mg
Sodium2775 mg
Potassium1113 mg
Calcium134 mg
Iron6.2 mg
Magnesium77 mg
Phosphorus828 mg
Zinc11 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E2.3 mg
Vitamin K0.5 mcg
Vitamin B61.2 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate159 mcg
Choline456 mg
Caffeine0 mg
Water486 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2163. The excerpt below is the record exactly as published.
Veal Pudding, Baked.— Take half a pound of cold roast veal carefully freed from skin, fat, and gristle, and finely minced. IMix thoroughly with it a tea-spoonful of salt, a pinch of cayenne, a pinch of grated nutmeg, and the grated rind of half a lemon. Pour half a pint of nicely-flavoured boiling gravy (made by stewing the trimmings of the veal in water) over two ounces of finely-grated bread-crumbs. Let this cool, then stir into it the minced veal, and add three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.