Creamed Veal
From Canadian cook book, 1924
Additions: 3^ to K c. cooked peas, drained from liquid; 3^1 tb. green pepper or pimento; to ^ c. mushrooms; '^Aio 3^ c. cooked celery, diced; 3/^ to 1 T. curry added to white sauce.
Presented as published in 1924. 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
1056Calories
119 gProtein
28 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1056 kcal
Protein119 g
Carbohydrates28 g
Fiber1.9 g
Sugars14 g
Total Fat50 g
Saturated Fat20 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol425 mg
Sodium3136 mg
Potassium1758 mg
Calcium585 mg
Iron8.9 mg
Magnesium168 mg
Phosphorus1191 mg
Zinc19 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A243 mcg
Vitamin E2.1 mg
Vitamin K25 mcg
Vitamin B61.3 mg
Vitamin B127 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)30 mg
Folate85 mcg
Choline419 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 15. The excerpt below is the record exactly as published.
CREAMED VEAL. 1^ c. cooked veal, diced. 1 T. lemon juice. f .g. nutmeg. }/i T. celery salt. M T. salt. f .g. cayenne. 1 c. rich white sauce
Cook this with the app: pantry check, scaling, and the assistant.