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Mock Veal Roast
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Beans or peas may be substituted for lentils.
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
418Calories
19 gProtein
42 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories418 kcal
Protein19 g
Carbohydrates42 g
Fiber2.9 g
Sugars4.2 g
Total Fat20 g
Saturated Fat2.6 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol5 mg
Sodium136 mg
Potassium648 mg
Calcium128 mg
Iron4.8 mg
Magnesium97 mg
Phosphorus312 mg
Zinc2.8 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E2.2 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate78 mcg
Choline23 mg
Caffeine0 mg
Water43 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 90. The excerpt below is the record exactly as published.
Mock Veal Roast Stewed Turnips Asparagus Salad Cheese Crackers Apple Pie Coffee *Mock Veal Roast—%% pint shelled roasted peanuts, % pint lentils, 2 tablespoons melted Crisco, % pint toasted breadcrumbs, milk, pepper and salt
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