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Boiled Fillet of Veal
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Frank E. Cox, Chicago, IL.
Presented as published in 1912. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories9.1 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.2 mg
Sodium5.2 mg
Potassium20 mg
Calcium1 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Water4.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 241. The excerpt below is the record exactly as published.
BOILED FILLET OF VEAL.— The fillet should be cut from small, tender veal. Stuff with oyster stuffing
Cook this with the app: pantry check, scaling, and the assistant.