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Breast of Veal (A German recipe)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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
53Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein2.3 g
Carbohydrates10 g
Fiber2.2 g
Sugars4.7 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol5.1 mg
Sodium118 mg
Potassium227 mg
Calcium28 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K7.7 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate21 mcg
Choline7.5 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 26. The excerpt below is the record exactly as published.
BREAST OF VEAL. (A German recipe.) Cut into pieces a fine breast of veal, add salt, pepper, 2 onions, and 2 carrots, sliced, some parsley, thyme, and a bayleaf. Add also sufficient water to cover, and cook, with a lid on the pan, i hour. Take out the veal, remove the bones from each piece, and dip it in butter and bread-crumbs. Broil these cutlets, and when brown, serve with a sauce of the gravy, strained and seasoned with a table- spoonful of vinegar and two tablespoonfuls of pickled and chopped gherkins
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