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Extracting Essence of Veal
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
653Calories
88 gProtein
0 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol372 mg
Sodium372 mg
Potassium1429 mg
Calcium68 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus921 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate59 mcg
Choline0 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1809. The excerpt below is the record exactly as published.
two pounds of the lean part of the leg of veal, and cut it in pieces, without any of the fat. Wash the meat in cold water, and put it in a white glazed jar or stone jar just large enough to hold the pieces. Add only two table-spoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.