gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fricandeau of Veal
From The "A1" cookery book, 1901
Serves 6
Serve with gravy or on a puree of spinach.
Presented as published in 1901. 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
557Calories
57 gProtein
6 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein57 g
Carbohydrates6.5 g
Fiber1.7 g
Sugars3.1 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol242 mg
Sodium526 mg
Potassium1080 mg
Calcium67 mg
Iron2.6 mg
Magnesium78 mg
Phosphorus622 mg
Zinc8.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C6.5 mg
Vitamin A255 mcg
Vitamin E1.1 mg
Vitamin K5.4 mcg
Vitamin B61.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate51 mcg
Choline22 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 40. The excerpt below is the record exactly as published.
Fricandeau of Veal.— 3! lbs. of the lean part of the best end of neck (boned), y lb. bacon, 3 carrots, y a turnip, 1 onion stuck with 2 cloves, bunch of sweet herbs, 1 bay-leaf, 12 pepper- corns, £ teaspoon grated lemon rind, about 1 pint water
Cook this with the app: pantry check, scaling, and the assistant.