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Boiled Breast of Veal
From Modern cookery, in all its branches, 1884
Serves 4
Sweetbread can be curried or made into cutlets.
Presented as published in 1884. 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
485Calories
17 gProtein
106 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein17 g
Carbohydrates106 g
Fiber41 g
Sugars0.1 g
Total Fat5.7 g
Saturated Fat1.7 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat1.2 g
Cholesterol5.1 mg
Sodium2446 mg
Potassium193 mg
Calcium424 mg
Iron23 mg
Magnesium150 mg
Phosphorus287 mg
Zinc2.1 mg
Copper1.5 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K103 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate30 mcg
Choline0.8 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 210. The excerpt below is the record exactly as published.
BOILED BREAST OF VEAL. Let both the veal and the sweetbread be washed with exceeding nicety, cover them with cold water, clear off the scum as it rises, throw in a little salt, add a bunch of parsley, a large blade of mace, and twenty white peppercorns
Cook this with the app: pantry check, scaling, and the assistant.