gluten-freenut-freesoy-freefish-freeshellfish-free
Fried Veal Tendons
From Cassell's dictionary of cookery, 1892
Serves 2
Time: four hours to simmer the tendons.
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
121Calories
4 gProtein
2 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein3.8 g
Carbohydrates2.4 g
Fiber0.2 g
Sugars0.5 g
Total Fat10 g
Saturated Fat5.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol116 mg
Sodium173 mg
Potassium81 mg
Calcium30 mg
Iron0.6 mg
Magnesium7.2 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline76 mg
Caffeine0 mg
Water54 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 2171. The excerpt below is the record exactly as published.
alf a pint of the sauce in whieli they were stewed, stir into it two table-spoonfuls VEA ( 1066 ) VEA of chopped mushrooms, two table-spoonfuls of sherry, and the yolk of an egg beaten up with three table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.