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Braised Brisket of Veal
From Cooking for profit, 1886
Serves 1
Serve with browned potatoes.
Presented as published in 1886. 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
224Calories
12 gProtein
22 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories224 kcal
Protein12 g
Carbohydrates22 g
Fiber1.4 g
Sugars6.5 g
Total Fat9.8 g
Saturated Fat3.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.7 g
Cholesterol36 mg
Sodium1977 mg
Potassium439 mg
Calcium30 mg
Iron2.1 mg
Magnesium29 mg
Phosphorus137 mg
Zinc3.7 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A96 mcg
Vitamin E2.4 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate26 mcg
Choline28 mg
Caffeine0 mg
Water252 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 250. The excerpt below is the record exactly as published.
Braised Brisket of Marechaie. Veal ■ To braise or braze meat is to cook in a brazier or covered pot with live coals on top. It can be done nearly as well in deep baking pan in the oven if covered witn buttered paper— which will stand a good deal of heat without burning and keeps the steam in the meat. Saw the breast of veal in strips across the ribs, put them in the pan with some soup stock, vegetables and garden herbs and salt
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