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Potage de Veau
From The household gas cookery book, 1900
Serves 4
Fried crusts can be served separately.
Presented as published in 1900. 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
59Calories
2 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories59 kcal
Protein2.4 g
Carbohydrates7.9 g
Fiber2.4 g
Sugars1.7 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol5.1 mg
Sodium34 mg
Potassium155 mg
Calcium54 mg
Iron1.5 mg
Magnesium26 mg
Phosphorus36 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A30 mcg
Vitamin E0.1 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline3.2 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 13. The excerpt below is the record exactly as published.
Potage de Veau. — Take a knuckle of veal weighing about 5 lbs. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stew-pan with an onion, a large blade of mace, a dozen peppercorns, a bunch of parsley, and a small sprig of thyme. Pour over all 2 quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.