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Veal Roll
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
1008Calories
52 gProtein
10 gCarbs
99 gFat
Full nutrition (34 nutrients)
Calories1008 kcal
Protein52 g
Carbohydrates10 g
Fiber0.3 g
Sugars1.4 g
Total Fat99 g
Saturated Fat41 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol473 mg
Sodium373 mg
Potassium828 mg
Calcium93 mg
Iron3.5 mg
Magnesium65 mg
Phosphorus617 mg
Zinc7.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E2.4 mg
Vitamin K13 mcg
Vitamin B61 mg
Vitamin B123.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate67 mcg
Choline152 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 144. The excerpt below is the record exactly as published.
Veal Roll Chop one pound of veal and quarter of a pound of kidney suet; add two beaten eggs, quarter of a cup of rolled crackers, two tablespoons thick cream, then salt, pepper and nutmeg to taste; roll with the hand into firm sausage shapes, then roll in rolled crackers. Melt three tablespoons butter
Cook this with the app: pantry check, scaling, and the assistant.