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Bewitched Veal

Name: Bewitched Veal
Yield: 6 servings
Ingredients: three pounds of lean veal; half a pound of salt pork; a tablespoonful of minced onion; half a grated nutmeg; saltspoonful of red pepper; half teaspoonful of salt; three eggs, well beaten; a small teacup of milk

From The New century cook book, 1899

Serves 6

Cool in the pan, and when ready to serve cut in thin slices.

Presented as published in 1899. 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

706Calories

50 gProtein

4 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories706 kcal

Protein50 g

Carbohydrates3.5 g

Fiber0.5 g

Sugars2.2 g

Total Fat53 g

Saturated Fat21 g

Monounsaturated Fat23 g

Polyunsaturated Fat5.5 g

Omega-30 g

Cholesterol305 mg

Sodium436 mg

Potassium853 mg

Calcium103 mg

Iron2.5 mg

Magnesium67 mg

Phosphorus571 mg

Zinc7.6 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D2.1 mcg

Vitamin C6.1 mg

Vitamin A55 mcg

Vitamin E0.9 mg

Vitamin K0.1 mcg

Vitamin B61 mg

Vitamin B123.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)18 mg

Folate45 mcg

Choline87 mg

Caffeine0 mg

Water228 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The New century cook book (1899), page 29. The excerpt below is the record exactly as published.

Bewitched Veal. Have the butcher chop together three pounds of lean veal and half a pound of salt pork. Add a tablespoonful of minced onion, half a grated nutmeg, saltspoonful of red pepper, half teaspoonful of salt, three eggs, well beaten, and a small teacup of milk

Cook this with the app: pantry check, scaling, and the assistant.