Goulache of Veal

Name: Goulache of Veal
Ingredients: one and a half pounds of lean veal; one pound of partly cooked new potatoes; two ounces of butter; one onion; half a pint of cream; salt; paprika pepper

From A second Dudley book of cookery and other recipes, 1914

Best cooked in a fireproof earthenware casserole.

Presented as published in 1914. 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

2197Calories

151 gProtein

101 gCarbs

176 gFat

Full nutrition (33 nutrients)

Calories2197 kcal

Protein151 g

Carbohydrates101 g

Fiber18 g

Sugars6.4 g

Total Fat176 g

Saturated Fat67 g

Monounsaturated Fat35 g

Polyunsaturated Fat3.5 g

Cholesterol932 mg

Sodium1752 mg

Potassium4446 mg

Calcium492 mg

Iron34 mg

Magnesium329 mg

Phosphorus1814 mg

Zinc24 mg

Copper4.8 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A0 mcg

Vitamin E1.8 mg

Vitamin K6.2 mcg

Vitamin B64.1 mg

Vitamin B129.1 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2 mg

Niacin (B3)57 mg

Folate162 mcg

Choline9.2 mg

Caffeine0 mg

Water1128 g

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 49. The excerpt below is the record exactly as published.

GOULACHE OF VEAL ^\NE and a half pounds of lean veal, one pound of partly cooked new potatoes, two ounces of butter, one onion, half a pint of cream, salt and paprika pepper

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