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Knuckle of Veal with Rice
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Veal broth can be used instead of water.
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
216Calories
5 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories216 kcal
Protein5.3 g
Carbohydrates45 g
Fiber0.7 g
Sugars0.1 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol5.1 mg
Sodium591 mg
Potassium85 mg
Calcium17 mg
Iron2.5 mg
Magnesium16 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.8 mg
Folate132 mcg
Choline3.3 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 89. The excerpt below is the record exactly as published.
Knuckle of Veal with Bice Pour over a small knuckle of veal rather more than water enough to cover it, bring it slowly to a boil, take off the scum with great care, and throw in a teaspoon of salt. When the joint has simmered for about half an hour, throw in from eigbt to twelve ounces of well-washed rice, and stew the meat gently for an hour and a half longer, or until both meat and rice are perfectly tender. A seasoning of cayenne and more salt
Cook this with the app: pantry check, scaling, and the assistant.