gluten-freenut-freesoy-freefish-freeshellfish-free
Braised Veal
From Original White House Cookbook, 1887
Serves 5
Gravy can be served hot or cold.
Presented as published in 1887. 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
653Calories
88 gProtein
0 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat49 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol425 mg
Sodium374 mg
Potassium1433 mg
Calcium71 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus925 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate59 mcg
Choline0 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 81. The excerpt below is the record exactly as published.
BRAISED VEAL. Take a piece of the shoulder weighing about five pounds. Have the bone removed and tie up the meat to make it firm. Put a piece of butter the size of half an egg, together with a few shavings of onion, into a kettle or stone crock and let it get hot. Salt and pepper the veal and put it into MEATS. 127 the kettle, cover it tightly and put it over a medium fire until the meat is brown on both sides, turning it occasionally. Then set the kettle back on the stove, where it will simmer slowly for about two hours and a half. Before setting the meat back on the stove, see if the juice of the meat together with the butter do not make gravy enough, and if not, put in about two tablespoonfuls of hot water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.