Bewitched Veal

Name: Bewitched Veal
Ingredients: Three pounds of lean veal; half a pound of fat salt pork; one grated nutmeg; one small onion; butter the size of an egg; a little red pepper; salt; three eggs; a teacup of milk

From Southern Recipes, 1913

Best served cold.

Presented as published in 1913. 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

3721Calories

310 gProtein

26 gCarbs

347 gFat

Full nutrition (34 nutrients)

Calories3721 kcal

Protein310 g

Carbohydrates26 g

Fiber2.6 g

Sugars19 g

Total Fat347 g

Saturated Fat99 g

Monounsaturated Fat110 g

Polyunsaturated Fat25 g

Omega-30.1 g

Cholesterol2163 mg

Sodium2854 mg

Potassium5471 mg

Calcium656 mg

Iron16 mg

Magnesium411 mg

Phosphorus3733 mg

Zinc48 mg

Copper1.8 mg

Manganese0.6 mg

Vitamin D5.3 mcg

Vitamin C11 mg

Vitamin A318 mcg

Vitamin E5.3 mg

Vitamin K1.1 mcg

Vitamin B66.2 mg

Vitamin B1222 mcg

Thiamin (B1)2 mg

Riboflavin (B2)4.9 mg

Niacin (B3)108 mg

Folate280 mcg

Choline494 mg

Caffeine0 mg

Water1538 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 4. The excerpt below is the record exactly as published.

BEWITCHED VEAL Three pounds of lean veal, half a pound of fat salt pork, one grated nutmeg, one small onion, butter the size of an egg, a little red pepper and salt, chop fine, man together with three eggs ^ell beaten and a teacup of milk

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