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Brown Fricassee of Veal
From Miss Parloa's kitchen companion, 1887
Serves 3
Serve with rice, hominy, or mashed potatoes.
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
771Calories
61 gProtein
6 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein61 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat21 g
Monounsaturated Fat24 g
Polyunsaturated Fat5.4 g
Cholesterol270 mg
Sodium252 mg
Potassium988 mg
Calcium48 mg
Iron3 mg
Magnesium75 mg
Phosphorus637 mg
Zinc9.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate52 mcg
Choline5.8 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 135. The excerpt below is the record exactly as published.
Brown Fricassee of Veal. Cut two pounds of veal into thin slices, and dredge with salt, pepper, and flour. Cut a quarter of a pound of salt pork into thin slices, and fry until crisp and brown, being careful not to burn. When the pork is done, take it up, and put the veal into the fat remaining in the pan. Fry the meat until it is well browned; then 260 MISS PARLOA'S KITCHEN COMPANION. • remove it from the pan, and put three table-spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.