Italian Veal and Macaroni

Name: Italian Veal and Macaroni
Ingredients: Season tender veal cutlets with salt and red pepper; saut6 in hot olive-oil; Boil mac- aroni until tender; Add the macaroni to the veal with i cup of stock; and 3 Uble- spoonfuls of chopped cheese

From 365 foreign dishes, 1908

Cover with bread-crumbs fried in butter.

Presented as published in 1908. 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

1410Calories

112 gProtein

133 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1410 kcal

Protein112 g

Carbohydrates133 g

Fiber5.7 g

Sugars4.8 g

Total Fat44 g

Saturated Fat19 g

Monounsaturated Fat28 g

Polyunsaturated Fat3.9 g

Omega-30.2 g

Cholesterol301 mg

Sodium552 mg

Potassium1309 mg

Calcium281 mg

Iron7.9 mg

Magnesium244 mg

Phosphorus1342 mg

Zinc18 mg

Copper0.9 mg

Manganese1.7 mg

Vitamin D6.8 mcg

Vitamin C0 mg

Vitamin A62 mcg

Vitamin E1.7 mg

Vitamin K6.1 mcg

Vitamin B62.2 mg

Vitamin B1213 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)23 mg

Folate50 mcg

Choline420 mg

Caffeine0 mg

Water354 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 35. The excerpt below is the record exactly as published.

Italian Veal and Macaroni. Season tender veal cutlets with salt and red pepper and saut6 in hot olive-oil ; then cover and simmer until tender. Boil mac- aroni until tender J drain. Add the macaroni to the veal with i cup of stock, and 3 Uble- spoonfuls of chopped cheese

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