English Roast Veal

Name: English Roast Veal
Ingredients: a veal loin roast; 3 tablespoon fu Is of dripping; sliced onions; tomatoes; parsley

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

428Calories

3 gProtein

19 gCarbs

39 gFat

Full nutrition (33 nutrients)

Calories428 kcal

Protein2.7 g

Carbohydrates19 g

Fiber4 g

Sugars9.5 g

Total Fat39 g

Saturated Fat11 g

Monounsaturated Fat17 g

Polyunsaturated Fat9 g

Cholesterol39 mg

Sodium12 mg

Potassium503 mg

Calcium47 mg

Iron0.6 mg

Magnesium28 mg

Phosphorus72 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.8 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E1.8 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline64 mg

Caffeine0 mg

Water247 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 15. The excerpt below is the record exactly as published.

English Roast Veal. Season a veal loin roast with salt and pepper and rub with butter. Put in the dripping-pan with sliced onions, tomatoes and parsley and 3 tablespoon fu Is of dripping

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