gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Knuckle of Veal with Rice
From Modern cookery, in all its branches, 1884
Serves 4
For a superior stew, use veal broth instead of water.
Presented as published in 1884. 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
Sodium595 mg
Potassium86 mg
Calcium21 mg
Iron2.5 mg
Magnesium17 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
Water129 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 212. The excerpt below is the record exactly as published.
KNUCKLE OF VEAL WITH RICE. Pour ever a small knuckle of veal rather more than sufficient water to cover it ; bring it slowly to a boil ; take off all the scum 222 MODERN COOKERY. [chap. XI. with great care, throw in a teaspoonful of salt, and when the joint has simmered for about half an hour, throw in from eight to twelve ounces of well washed rice, and stew the veal gently for an hour and a half longer, or until both the meat and rice are perfectly tender. A seasoning of cayenne and mace in fine powder
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.