Parmesan Veal
From Waldensian cookery, 1957
Serves 4 people.
Presented as published in 1957. 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
1119Calories
140 gProtein
4 gCarbs
57 gFat
Full nutrition (31 nutrients)
Calories1119 kcal
Protein140 g
Carbohydrates3.8 g
Fiber0.7 g
Sugars2.2 g
Total Fat57 g
Saturated Fat25 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol588 mg
Sodium912 mg
Potassium2287 mg
Calcium324 mg
Iron6 mg
Magnesium178 mg
Phosphorus1531 mg
Zinc22 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E2 mg
Vitamin K0.7 mcg
Vitamin B62.8 mg
Vitamin B129.4 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)51 mg
Folate95 mcg
Water539 g
As published
This recipe was extracted from Waldensian cookery (1957), page 15. The excerpt below is the record exactly as published.
PARMESAN VEAL 1% pounds veal Brown in hot butter, about ten min- utes. Place in shallow baking dish. Put about 3 tablespoons spaghetti sauce and slice of cheese
Cook this with the app: pantry check, scaling, and the assistant.