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Brown Stew of Veal
From The Twin-city housewife, 1920
Serves 3
Serve hot.
Presented as published in 1920. 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
580Calories
61 gProtein
14 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein61 g
Carbohydrates14 g
Fiber3 g
Sugars2.2 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol255 mg
Sodium1035 mg
Potassium1147 mg
Calcium100 mg
Iron3.7 mg
Magnesium95 mg
Phosphorus649 mg
Zinc9.5 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A2.3 mcg
Vitamin E1 mg
Vitamin K14 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)23 mg
Folate59 mcg
Choline4.5 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 26. The excerpt below is the record exactly as published.
Brown Stew of Veal Get a knuckle of veal, or a portion of: the breast, about two pounds; cut into bits and roll in flour. Put two tablespoons of veal suet in a pan; when hot put in the meat and stir constantly until a light brown. Draw the meat to one side ; add two tablespoons of flour to the fat and mix well; add one pint of water and stir constantly until it boils. Add a teaspoon of salt, a dash of pepper, a slice of onion and a bay leaf
Cook this with the app: pantry check, scaling, and the assistant.