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Picnic Veal
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Nice sliced cold for a picnic basket.
Presented as published in 1907. 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
6Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories6 kcal
Protein0.8 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol3.4 mg
Sodium3.4 mg
Potassium13 mg
Calcium0.6 mg
Iron0 mg
Magnesium1 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.5 mcg
Water3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 25. The excerpt below is the record exactly as published.
PICNIC VEAL. Buy a breast of veal and have the butcher cut a pocket into it. Make a dressing as for turkey and fill the pocket and sew it up. Salt and pepper well and lay some slices of salt pork or bacon across the top. Have your pan hot with a large piece of butter
Cook this with the app: pantry check, scaling, and the assistant.