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Breast of Veal à la Ponlette
From The thorough good cook, 1895
Serves 1
The leftover pieces may be fried.
Presented as published in 1895. 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
179Calories
17 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein17 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol393 mg
Sodium163 mg
Potassium217 mg
Calcium60 mg
Iron2 mg
Magnesium18 mg
Phosphorus249 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate50 mcg
Choline294 mg
Caffeine0 mg
Water94 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 164. The excerpt below is the record exactly as published.
Breast of Veal k la Ponlette. Cut the veal in stpiare pieces and blanch theui : put them into a saucepan Avith a little butter, pep[)er, and salt: Avhcn the butter is melted, add a pinch of flour and some parsley, and pour in some Avater or broth : stew for an hour and a half, and then add a dash of vinegar, Avith the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.