Braised Tendons of Veal a la Macedoine
From French dishes for American tables, 1886
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
293Calories
20 gProtein
47 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein20 g
Carbohydrates47 g
Fiber12 g
Sugars9.4 g
Total Fat5.8 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol31 mg
Sodium2139 mg
Potassium1653 mg
Calcium180 mg
Iron11 mg
Magnesium110 mg
Phosphorus334 mg
Zinc2.8 mg
Copper0.6 mg
Manganese7 mg
Vitamin D0.4 mcg
Vitamin C40 mg
Vitamin A629 mcg
Vitamin E1.4 mg
Vitamin K23 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.3 mg
Folate82 mcg
Choline69 mg
Caffeine0 mg
Water451 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 37. The excerpt below is the record exactly as published.
Braised Tendons of Veal a la Mace- doine. Cut your tendons of veal three inches in length and one inch thick, put them in a pan with two slices of ham, a carrot and an onion cut in thin slices, two cloves, two bay-leaves, two branches of thyme, and a clove of garlic ; cover them about three quarters with consomme- (stock, Art. 1), and put them in the oven, basting them from time to time with the liquid in the pan. Take half a pint of Spanish sauce (Art. 80), to which add a pinch of sugar, and, when your sauce is boiling, add a quart of macedoine
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