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Poerkoell (Pork and Veal)
From Soyer's standard cookery, 1912
Serves 4
Serve with a border of any vegetables in season.
Presented as published in 1912. 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
638Calories
69 gProtein
7 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories638 kcal
Protein69 g
Carbohydrates6.8 g
Fiber0 g
Sugars2.8 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol268 mg
Sodium517 mg
Potassium1177 mg
Calcium56 mg
Iron3.3 mg
Magnesium80 mg
Phosphorus691 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.4 mg
Vitamin A1.8 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B61.7 mg
Vitamin B123.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)27 mg
Folate41 mcg
Choline86 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 124. The excerpt below is the record exactly as published.
Poerkoell (Pork and Veal). Cut a pound of lean pork and two pounds of shin of veal into small squares and fry in butter seasoned with onion, cayenne pepper, and mixed herbs. Place the whole in an earthenware cooking-pot or enameled saucepan, cover with three cupfuls of clear stock
Cook this with the app: pantry check, scaling, and the assistant.