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Roast a Fillet or Leg of Veal
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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
46Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2.1 g
Carbohydrates7.2 g
Fiber0.5 g
Sugars0.6 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium77 mg
Potassium33 mg
Calcium19 mg
Iron0.5 mg
Magnesium5.3 mg
Phosphorus25 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate11 mcg
Choline1.5 mg
Caffeine0 mg
Water3.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 26. The excerpt below is the record exactly as published.
ROAST A FILLET OR LEG OF VEAL. Cut off the shank bone of a leg of veal, and cut gashes in what remains. Make a dressing of chopped raw salt pork, salt, pepper sweet herbs and bread crumbs
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