Portugal Veal Stew

Name: Portugal Veal Stew
Ingredients: 2 tablespoon fuls of olive-oil; 3 sliced onions; a clove of garlic; a few capers; i tablespoonful of hour; ^ cup of stock; salt; pepper; cinnamon; cloves; a pinch of saffron; i cup of white wine; cooked veal sliced thin

From 365 foreign dishes, 1908

Presented as published in 1908. 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

952Calories

78 gProtein

54 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories952 kcal

Protein78 g

Carbohydrates54 g

Fiber7.8 g

Sugars19 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat29 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol270 mg

Sodium224 mg

Potassium1437 mg

Calcium157 mg

Iron4.1 mg

Magnesium109 mg

Phosphorus704 mg

Zinc12 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A0 mcg

Vitamin E1 mg

Vitamin K17 mcg

Vitamin B61.3 mg

Vitamin B123.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)20 mg

Folate134 mcg

Choline304 mg

Caffeine0 mg

Water744 g

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 16. The excerpt below is the record exactly as published.

Portugal Veal Stew. Heat 2 tablespoon fuls of olive-oil in a stew-pan ; add 3 sliced onions, a clove of garlic and a few capers. Let fry a few minutes. Stir in i tablespoonful of Hour until brown ; add ^ cup of stock ; season with salt, pepper, cinnamon, cloves and a pinch of saffron. Add i cup of white wine ; let boil ; then add cooked veal sliced thin

Cook this with the app: pantry check, scaling, and the assistant.