Veal Sandwiches
From Left-overs made palatable, 1902
Presented as published in 1902. 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
157Calories
7 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein6.5 g
Carbohydrates33 g
Fiber7.7 g
Sugars2.1 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium185 mg
Potassium399 mg
Calcium160 mg
Iron3.7 mg
Magnesium60 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate30 mcg
Choline9.5 mg
Caffeine0 mg
Water10 g
As published
This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 39. The excerpt below is the record exactly as published.
VEAL SANDWICHES Take remnants of cold veal and put it through a meat cutter, using the finest knife. Mix with a mayonnaise dressing, season highly with pepper, salt and mustard and spread like a paste between slices of bread from which the crust has been trimmed
Cook this with the app: pantry check, scaling, and the assistant.