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Veal to Pot
From Consult me, 1902
Serves 6
Cover with butter when done.
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.6 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.6 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium4.6 mg
Potassium17 mg
Calcium11 mg
Iron0.2 mg
Magnesium4.3 mg
Phosphorus1.7 mg
Zinc0 mg
Copper0 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water0.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 512. The excerpt below is the record exactly as published.
VEAL, to Pot. Cold fillet makes the finest potted veal; or you may do it as follows : — Season a large slice of the fillet before it is dressed, with some mace, pepper- corns, and two or three cloves ; lay it close into a potting-pan that will just hold it, fill it up with water, aod bake it three hours , then pound it quite small in a mortar, and add salt to taste
Cook this with the app: pantry check, scaling, and the assistant.