Grenadins de Veau

Name: Grenadins de Veau
Ingredients: One pound of fillet of Veal; Larding Bacon; Half a pint of second Stock; Some Carrots; Turnips; Onion; Celery; A bunch of Herbs

From High-class cookery recipes, 1897

Presented as published in 1897. 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

798Calories

96 gProtein

22 gCarbs

34 gFat

Full nutrition (33 nutrients)

Calories798 kcal

Protein96 g

Carbohydrates22 g

Fiber2.6 g

Sugars10 g

Total Fat34 g

Saturated Fat13 g

Monounsaturated Fat13 g

Polyunsaturated Fat2.7 g

Cholesterol379 mg

Sodium716 mg

Potassium1896 mg

Calcium110 mg

Iron4.6 mg

Magnesium133 mg

Phosphorus1028 mg

Zinc14 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A2.4 mcg

Vitamin E1.3 mg

Vitamin K1.1 mcg

Vitamin B62.2 mg

Vitamin B126.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)38 mg

Folate99 mcg

Choline31 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 34. The excerpt below is the record exactly as published.

Grenadins de Veau. Ingredients. One pound of fillet of Veal. Larding Bacon. Half a pint of second Stock. Some Carrots, Turnips, Onion and Celery. A bunch of Herbs

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