gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Curry of Veal

Name: Curry of Veal
Yield: 5 servings
Ingredients: cut four pounds of veal into pieces; a quarter of a pound of fat salt pork; a large onion

From Miss Parloa's kitchen companion, 1887

Serves 5

Serve with rice.

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

669Calories

72 gProtein

3 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories669 kcal

Protein72 g

Carbohydrates2.8 g

Fiber0.5 g

Sugars1.3 g

Total Fat39 g

Saturated Fat15 g

Monounsaturated Fat16 g

Polyunsaturated Fat3.2 g

Cholesterol317 mg

Sodium440 mg

Potassium1224 mg

Calcium63 mg

Iron3.2 mg

Magnesium92 mg

Phosphorus782 mg

Zinc11 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.2 mg

Vitamin A0 mcg

Vitamin E0.9 mg

Vitamin K0.1 mcg

Vitamin B61.5 mg

Vitamin B125 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)28 mg

Folate53 mcg

Choline1.8 mg

Caffeine0 mg

Water297 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 136. The excerpt below is the record exactly as published.

Curry of Veal. First cut four pounds of veal into pieces about three inches square. Cut a quarter of a pound of fat salt pork into thin slices, and fry slowly in the soup-kettle. Add a large onion

Cook this with the app: pantry check, scaling, and the assistant.