Dutch Veal Stew
From 365 foreign dishes, 1908
Presented as published in 1908. 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
2108Calories
268 gProtein
20 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories2108 kcal
Protein268 g
Carbohydrates20 g
Fiber4.4 g
Sugars9.3 g
Total Fat98 g
Saturated Fat40 g
Monounsaturated Fat38 g
Polyunsaturated Fat7.5 g
Omega-30 g
Cholesterol1126 mg
Sodium1283 mg
Potassium4736 mg
Calcium263 mg
Iron12 mg
Magnesium352 mg
Phosphorus2854 mg
Zinc42 mg
Copper1.6 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C16 mg
Vitamin A505 mcg
Vitamin E4 mg
Vitamin K8.5 mcg
Vitamin B65.9 mg
Vitamin B1218 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.8 mg
Niacin (B3)103 mg
Folate217 mcg
Choline22 mg
Caffeine0 mg
Water1185 g
As published
This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 20. The excerpt below is the record exactly as published.
Dutch Veal Stew. Season 3 pounds of veal with salt, pepper and lemon-juice. Put a few slices of bacon in a stew-pan ; when hot, add the veal. Cover and let brown a few minutes; then add a carrots and i onion sliced thio, some thyme and raace; pour over i cup of hot water. Cover and let cook slowly until tender. Thicken with flour mixed with % cup of milk. Add chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.