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Roast Leg of Veal
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
963Calories
19 gProtein
26 gCarbs
87 gFat
Full nutrition (29 nutrients)
Calories963 kcal
Protein19 g
Carbohydrates26 g
Fiber0 g
Total Fat87 g
Saturated Fat51 g
Monounsaturated Fat19 g
Polyunsaturated Fat0.1 g
Cholesterol270 mg
Sodium257 mg
Potassium807 mg
Calcium510 mg
Iron0.2 mg
Magnesium54 mg
Phosphorus533 mg
Zinc2.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate3.3 mcg
Water362 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 31. The excerpt below is the record exactly as published.
Boast Leg of Veal. Lard one large roast of veal all over with strips of bacon. Dust it well with salt, pepper and flour, and cover with bits of butter. Put the roast in a closed roaster and cook in hot oven from 2 to 2j/2 hours, basting frequently. Half an hour before it is done pour over it 1 pint of sour cream, with a little water to keep the cream from curdling
Cook this with the app: pantry check, scaling, and the assistant.