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Pressed Knuckle of Veal
From San Rafael cook book, 1906, 1906
Serves 3
Presented as published in 1906. 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
578Calories
71 gProtein
1 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein71 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol620 mg
Sodium390 mg
Potassium1091 mg
Calcium101 mg
Iron4.3 mg
Magnesium85 mg
Phosphorus812 mg
Zinc11 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B61.4 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate86 mcg
Choline294 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 20. The excerpt below is the record exactly as published.
PRESSED KNUCKLE OF VEAL— Mrs. Geo. Rodden. Simmer a 2 lb . knuckle of veal in highly seasoned water until it will pull to pieces. Boil 6 eggs hard, wlien cold slice. Shred veal -with, a silver fork, place V2 in a deep 'dish and' alternate slices of egg and lemon
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