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Fricandeau of Veal

Name: Fricandeau of Veal
Yield: 5 servings
Ingredients: 3 pounds of the fillet of veal; 2 carrots; 2 onions; 2 turnips; 1 ounce of ham; a clove; 1 pint of consommé; salt; pepper; parsley

From With a saucepan over the sea, 1902

Serves 5

Presented as published in 1902. 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

463Calories

57 gProtein

13 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein57 g

Carbohydrates13 g

Fiber3 g

Sugars6.1 g

Total Fat19 g

Saturated Fat7.8 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol226 mg

Sodium550 mg

Potassium1230 mg

Calcium88 mg

Iron2.8 mg

Magnesium83 mg

Phosphorus618 mg

Zinc8.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C19 mg

Vitamin A200 mcg

Vitamin E1 mg

Vitamin K4.8 mcg

Vitamin B61.3 mg

Vitamin B123.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)21 mg

Folate82 mcg

Choline11 mg

Caffeine0 mg

Water398 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 34. The excerpt below is the record exactly as published.

FRICANDEAU OF VEAL (invented by the cook of Leo X., Jean Careme). Take 3 pounds of the fillet of veal, 4 inches thick, and cut it round or oval, to fit a baking dish 92 With a Saucepan over the Sea or casserole. Lard it closely with strips of bacon ; add to this 2 carrots, 2 onions, 2 turnips, and i ounce of ham, sliced, parsley, a clove, the trim- mings of the veal, salt, pepper, and ^ pint of con- somm

Cook this with the app: pantry check, scaling, and the assistant.