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Fricandeau of Veal
From Around-the-world cook book, 1913
Serves 6
Garnish with cut vegetables and parsley.
Presented as published in 1913. 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
512Calories
63 gProtein
13 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories512 kcal
Protein63 g
Carbohydrates13 g
Fiber1.4 g
Sugars3.2 g
Total Fat24 g
Saturated Fat9.2 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat1.5 g
Cholesterol256 mg
Sodium305 mg
Potassium1169 mg
Calcium71 mg
Iron3.4 mg
Magnesium82 mg
Phosphorus660 mg
Zinc10 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A86 mcg
Vitamin E0.9 mg
Vitamin K7 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate83 mcg
Choline7.8 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 28. The excerpt below is the record exactly as published.
FRICANDEATJ OF VEAL Fillet of veal, 4 pounds, Larding pork. Onion, 1, small, Carrot, 1, small. Turnip, 1, small, Bay leaf, 1, Parsley, 1 sprig, Celery, 1 stalk. Hot stock, 1 quart. Sauce Butter, 1 tablespoon, Flour, 2 tablespoons, Gravy (strained from the pan), 1 pint, Tomato catsup, or mushroom catsup, 1 tablespoon
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