Rechauffee of Veal

Name: Rechauffee of Veal
Ingredients: two cups of milk; two tablespoonfuls flour; one tablespoonful butter; two cups chopped veal; one-half can French mushrooms

From Physical culture cook book, 1901

Presented as published in 1901. 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

1048Calories

111 gProtein

38 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories1048 kcal

Protein111 g

Carbohydrates38 g

Fiber1.6 g

Sugars25 g

Total Fat59 g

Saturated Fat22 g

Monounsaturated Fat16 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol478 mg

Sodium855 mg

Potassium2331 mg

Calcium683 mg

Iron5.3 mg

Magnesium186 mg

Phosphorus1516 mg

Zinc17 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D4.8 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E1.5 mg

Vitamin K0 mcg

Vitamin B62.3 mg

Vitamin B129 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)38 mg

Folate95 mcg

Choline100 mg

Caffeine0 mg

Water838 g

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 31. The excerpt below is the record exactly as published.

Rechauffee of Veal. — Chop cold veal, not too fine, and add any gravy which may be left. Season and set aside. At dinner time 100 THE PHYSICAL CULTURE COOK BOO] I. make a cream sauce of two cups of milk thick- ened with two tablespoonfuls flour rubbed in one tablespoonful butter; add to it two cups chopped veal, one-half can French mushrooms

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