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Cushion of Veal with Spinach
From Practical household cookery, 1891
Serves 4
Can be served with various vegetable purées or stewed mushrooms.
Presented as published in 1891. 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
590Calories
70 gProtein
9 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein70 g
Carbohydrates9.2 g
Fiber1.1 g
Sugars4.2 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Cholesterol286 mg
Sodium467 mg
Potassium1305 mg
Calcium70 mg
Iron3.3 mg
Magnesium92 mg
Phosphorus739 mg
Zinc11 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C5.4 mg
Vitamin A131 mcg
Vitamin E1.1 mg
Vitamin K21 mcg
Vitamin B61.5 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate62 mcg
Choline16 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 109. The excerpt below is the record exactly as published.
half a tablespoonful of chopped parsley; mix well; dish the blanquette, and serve. 525. CUSHION OF VEAL WITH SPINACH (FRENCH FRICANDEAU). Trim a cushion of veal weighing about three pounds to a nice oval form and smooth surface ; lard this side rather closely with thin strips of fat bacon. Sti*ew the bottom PRACTICAL HOUSEHOLD COOKERY. 253 of a braizingrpaji with the trimmings of the veal, a small sliced carrot and onion, a small ^'bouquet garni," salt and pepper to taste, and then place the cushion on the top. Moisten with about a pint of broth
Cook this with the app: pantry check, scaling, and the assistant.