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Grenadines of Veal
From With a saucepan over the sea, 1902
Serves 4
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
64Calories
6 gProtein
5 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein6.4 g
Carbohydrates4.9 g
Fiber1.1 g
Sugars2.3 g
Total Fat2.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol25 mg
Sodium36 mg
Potassium197 mg
Calcium18 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus77 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A125 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate14 mcg
Choline3.6 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 4 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.
GRENADINES OF VEAL. (French.) Cut 4 slices, one inch thick, from a cushion or noix of veal ; flatten it and put into a saucepan with thin slices of ham and ^^ cup of white stock, a carrot and an onion and some parsley
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