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Roast Leg of Veal
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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
5Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories4.5 kcal
Protein0.6 g
Carbohydrates0 g
Fiber0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol2.6 mg
Sodium2.6 mg
Potassium9.8 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus6.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.4 mcg
Water2.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 65. The excerpt below is the record exactly as published.
BOAST LEG OF VEAL. Mrs. Power, Bye, N. Y. Wipe a leg of veal with a damp cloth and place it in a covered roaster. Rub with salt and pepper, dredge with flour
Cook this with the app: pantry check, scaling, and the assistant.