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Garnished Saddle of Veal
From The Swedish, French, American cook book, 1918
Serves 4
Serve with hot currant jelly.
Presented as published in 1918. 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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium5.3 mg
Potassium20 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 215. The excerpt below is the record exactly as published.
Garnished Saddle of Veal ( Selle de Veau, garnie ) Select a nice saddle of veal that has been hanging for some time; beat well with a rolling pin, and tie up nice and plump; put in a pan with some onions, carrots, pepper, salt, and water
Cook this with the app: pantry check, scaling, and the assistant.