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Veal Relish

Name: Veal Relish
Yield: 1 servings
Ingredients: Make a sauce of milk or water, a large onion, sliced; a slice of salt pork or ham if liked; a little sliced cucumber; add sliced cold veal; thicken with yolks of one or two eggs

From The new practical housekeeping, 1890

Serves 1

Add lemon juice if using sliced cucumber.

Presented as published in 1890. 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

475Calories

45 gProtein

24 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories475 kcal

Protein45 g

Carbohydrates24 g

Fiber2.6 g

Sugars6.5 g

Total Fat21 g

Saturated Fat6.9 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol297 mg

Sodium2277 mg

Potassium1212 mg

Calcium111 mg

Iron2.9 mg

Magnesium78 mg

Phosphorus641 mg

Zinc5.6 mg

Copper0.4 mg

Manganese0.4 mg

Vitamin D2 mcg

Vitamin C11 mg

Vitamin A80 mcg

Vitamin E1 mg

Vitamin K49 mcg

Vitamin B61 mg

Vitamin B122.1 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate60 mcg

Choline275 mg

Caffeine0 mg

Water495 g

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 397. The excerpt below is the record exactly as published.

Veal Relish. — Make a sauce of milk or water, a large onion, sliced, a slice of salt pork or ham if liked, also a little sliced cucum- ber ; add sliced cold veal and thicken with yolks of one or t'vfro egg

Cook this with the app: pantry check, scaling, and the assistant.