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Boiled Fillet of Veal
From Modern cookery, in all its branches, 1884
Serves 4
Cooking time varies based on weight.
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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium5.3 mg
Potassium20 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water11 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 208. The excerpt below is the record exactly as published.
BOILED FILLET OF VEAL. A small and delicately white fillet should be selected for this purpose. Bind it round with tape, after having washed it thoroughly ; cover it well with cold water
Cook this with the app: pantry check, scaling, and the assistant.