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Escalloped Veal

Name: Escalloped Veal
Yield: 2 servings
Ingredients: Use baked or boiled veal; bread; butter; pepper; salt; the liquor that the meat is cooked in; fine-rolled crackers

From Twentieth century home cook book, 1905

Serves 2

Presented as published in 1905. 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

907Calories

33 gProtein

69 gCarbs

31 gFat

Full nutrition (35 nutrients)

Calories907 kcal

Protein33 g

Carbohydrates69 g

Fiber3.7 g

Sugars8.2 g

Total Fat31 g

Saturated Fat7.2 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat9.5 g

Omega-31 g

Cholesterol113 mg

Sodium4368 mg

Potassium566 mg

Calcium239 mg

Iron5.9 mg

Magnesium62 mg

Phosphorus469 mg

Zinc4.6 mg

Copper0.3 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.9 mcg

Vitamin E2.1 mg

Vitamin K47 mcg

Vitamin B60.6 mg

Vitamin B121.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)14 mg

Folate70 mcg

Choline6.1 mg

Caffeine0 mg

Alcohol37 g

Water186 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.

ESCALLOPED VEAL. Use baked or boiled veal ; cut or chop the veal, not very fine. Soak the bread. Put a layer of veal, then bread; season with butter, pepper, and salt ; add a little of the liquor that the meat is cooked in. Use fine- rolled cracker

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