gluten-freenut-freesoy-freeshellfish-free
Italian Veal Cheese
From Around-the-world cook book, 1913
Serves 5
This should be made and allowed to stand about 24 hours before using.
Presented as published in 1913. 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
542Calories
60 gProtein
17 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein60 g
Carbohydrates17 g
Fiber6.7 g
Sugars2.3 g
Total Fat27 g
Saturated Fat9.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol335 mg
Sodium821 mg
Potassium1129 mg
Calcium206 mg
Iron6.6 mg
Magnesium106 mg
Phosphorus629 mg
Zinc9.1 mg
Copper0.5 mg
Manganese7.3 mg
Vitamin D0.7 mcg
Vitamin C23 mg
Vitamin A57 mcg
Vitamin E3.1 mg
Vitamin K18 mcg
Vitamin B61.2 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)21 mg
Folate57 mcg
Choline99 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 18. The excerpt below is the record exactly as published.
ITALIAN VEAL CHEESE Veal, 3 pounds. Lemons, 2, Whole cloves, 12, Worcestershire sauce, 2 tablespoons, Gelatin, 1 tablespoon, 54 AROUND-THE- WORLD COOK BOOK ENTRflES Stuffed olives, 12, Eggs (hard-boiled), 3, Celery-salt, Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.