Italiandinner
Braised Veal Shoulder
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
484Calories
12 gProtein
108 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein12 g
Carbohydrates108 g
Fiber10 g
Sugars18 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium3368 mg
Potassium1191 mg
Calcium480 mg
Iron39 mg
Magnesium91 mg
Phosphorus169 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A46 mcg
Vitamin E4.3 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate153 mcg
Choline65 mg
Caffeine0 mg
Water851 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 65. The excerpt below is the record exactly as published.
1 teaspoon salt, XA teaspoon pepper ; on this lay meat. Add 1 pint boiling water (or water and stewed tomatoes). Cover closely and cook 4 hours in moderate oven. If water evaporates rapidly add more. Transfer meat to hot platter. Strain, thicken, and season gravy. The vegetables may be served separately if desired. Braised Veal Shoulder. — Have shoulder boned. Fill with stuffing (see Stuffings). Prepare bed of vegetables as for braised beef. Lay veal on it, add 1 pint boiling water, 1 pint stewed tomatoes
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