Bewitched Veal
From Cooks in clover, 1889
Presented as published in 1889. 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
2531Calories
200 gProtein
46 gCarbs
166 gFat
Full nutrition (34 nutrients)
Calories2531 kcal
Protein200 g
Carbohydrates46 g
Fiber2.1 g
Sugars5.4 g
Total Fat166 g
Saturated Fat59 g
Monounsaturated Fat77 g
Polyunsaturated Fat17 g
Omega-30.2 g
Cholesterol1172 mg
Sodium1478 mg
Potassium2167 mg
Calcium484 mg
Iron17 mg
Magnesium334 mg
Phosphorus2265 mg
Zinc32 mg
Copper1 mg
Manganese0.7 mg
Vitamin D19 mcg
Vitamin C0.1 mg
Vitamin A245 mcg
Vitamin E4.3 mg
Vitamin K11 mcg
Vitamin B64.3 mg
Vitamin B1226 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)4.5 mg
Niacin (B3)46 mg
Folate99 mcg
Choline1296 mg
Caffeine0 mg
Water812 g
As published
This recipe was extracted from Cooks in clover (1889), page 10. The excerpt below is the record exactly as published.
Bewitched Veal.^Two pounds of veal cutlets, three slices of salt pork, three slices of bread, three eggs
Cook this with the app: pantry check, scaling, and the assistant.