Fricandeau a l’Oseille
From The universal cookery book, 1887
Presented as published in 1887. 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
516Calories
6 gProtein
40 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories516 kcal
Protein5.7 g
Carbohydrates40 g
Fiber8.6 g
Sugars18 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.6 g
Cholesterol24 mg
Sodium100 mg
Potassium852 mg
Calcium114 mg
Iron1.3 mg
Magnesium46 mg
Phosphorus146 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C30 mg
Vitamin A1006 mcg
Vitamin E0.9 mg
Vitamin K17 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate81 mcg
Choline35 mg
Caffeine0 mg
Water377 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 16. The excerpt below is the record exactly as published.
Fricandeau a l’Oseille. Procure a piece of veal cut from the leg, and about one inch and a half in thickness ; the small round bone in the middle may be either left or removed. Lard it well with salt pork ; put into a bake-pan one ounce of salt pork to two pounds of veal, two or three slices of onion, as many of carrot, as many sprigs of parsley, and half a bay-leaf ; lay the veal over the whole ; add just broth enough to cover the bottom of the pan, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.