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Creamed Veal
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
573Calories
51 gProtein
15 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories573 kcal
Protein51 g
Carbohydrates15 g
Fiber0.4 g
Sugars5 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat6 g
Cholesterol202 mg
Sodium660 mg
Potassium932 mg
Calcium174 mg
Iron2.6 mg
Magnesium74 mg
Phosphorus600 mg
Zinc7.7 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C0.9 mg
Vitamin A163 mcg
Vitamin E1.1 mg
Vitamin K1.5 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)18 mg
Folate45 mcg
Choline18 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 48. The excerpt below is the record exactly as published.
Creamed Veal. One pint of cold veal cut into small cubes, one cup of white sauce made with one table"spoon flour, one tablespoon butter and one cup hot milk. Season with pepper and salt and a little onion juice
Cook this with the app: pantry check, scaling, and the assistant.