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Bewitched Veal
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
835Calories
57 gProtein
93 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories835 kcal
Protein57 g
Carbohydrates93 g
Fiber12 g
Sugars9.3 g
Total Fat27 g
Saturated Fat8 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat6 g
Omega-30 g
Cholesterol143 mg
Sodium7929 mg
Potassium1406 mg
Calcium280 mg
Iron9 mg
Magnesium135 mg
Phosphorus660 mg
Zinc7.1 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0.6 mcg
Vitamin C19 mg
Vitamin A523 mcg
Vitamin E8 mg
Vitamin K31 mcg
Vitamin B61.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate155 mcg
Choline86 mg
Caffeine0 mg
Water150 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 41. The excerpt below is the record exactly as published.
Bewitched Veal. Chop vary fine .3 lb. of Veal taken from the leg, 4 oz. Pork, 1 breakfastcupful of Bread Crumbs, 3 teaspoonfuls Salt, 1 teaspoonful black Pepper a dash of Cayenne, a pinch of powdered Cloves
Cook this with the app: pantry check, scaling, and the assistant.