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Baked Veal Steak

Name: Baked Veal Steak
Yield: 1 servings
Ingredients: meat cut an inch thick; salt; roll in egg; roll in flour; brown them in butter; cover with water

From Delta Gamma cook book, 1922

Serves 1

Presented as published in 1922. 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

360Calories

45 gProtein

0 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories360 kcal

Protein45 g

Carbohydrates0.4 g

Fiber0 g

Sugars0.2 g

Total Fat18 g

Saturated Fat7.1 g

Monounsaturated Fat7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol350 mg

Sodium236 mg

Potassium699 mg

Calcium59 mg

Iron2.5 mg

Magnesium54 mg

Phosphorus505 mg

Zinc6.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.9 mg

Vitamin B123.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)15 mg

Folate50 mcg

Choline147 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 14. The excerpt below is the record exactly as published.

Baked Veal Steak Have the meat cut an inch thick. Remove bone and gristle. Pound with a meat pounder until the meat is almost in shreds, then pat the flattened pieces into shape, salt, roll in egg and flour, and brown them in butter. Cover with water

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