Braised Veal

Name: Braised Veal
Ingredients: ij lbs veal (gigot); I dessertspoonful butter; I breakfastcupful water; A small Ijit carrot; turnip; celery; and onion; Salt and pepper to taste

From The St. Mungo cookery book, 1904

Recipe attributed to Mrs Horn.

Presented as published in 1904. 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

1112Calories

136 gProtein

30 gCarbs

50 gFat

Full nutrition (33 nutrients)

Calories1112 kcal

Protein136 g

Carbohydrates30 g

Fiber6.5 g

Sugars15 g

Total Fat50 g

Saturated Fat19 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.4 g

Cholesterol568 mg

Sodium667 mg

Potassium2978 mg

Calcium222 mg

Iron6.1 mg

Magnesium205 mg

Phosphorus1493 mg

Zinc21 mg

Copper0.9 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E2.2 mg

Vitamin K8.5 mcg

Vitamin B63.2 mg

Vitamin B129.1 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)52 mg

Folate201 mcg

Choline14 mg

Caffeine0 mg

Water1066 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 13. The excerpt below is the record exactly as published.

BRAISED VEAL. ij lbs veal (gigot). I dessertspoonful butter. I breakfastcupful water. A small Ijit carrot, turnip celery and onion. Salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.