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Roast Loin of Veal
From The national course in home economics, 1917
Serves 4
Serve with green peas and lemon jelly. Can be sliced cold for lunch.
Presented as published in 1917. 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
695Calories
89 gProtein
2 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein89 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol385 mg
Sodium2803 mg
Potassium1453 mg
Calcium72 mg
Iron3.9 mg
Magnesium111 mg
Phosphorus936 mg
Zinc14 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E1.3 mg
Vitamin K0.2 mcg
Vitamin B61.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)35 mg
Folate63 mcg
Choline0.7 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 96. The excerpt below is the record exactly as published.
ROAST LOIN OF VEAL. Leave in the kidney, around which put considerable salt. Make a dressing the same as for fowls; unroll the loin, put the stuffing well around the kidney, fold and secure with several coils of white cotton twine wound around in all directions; place in a dripping-pan with the thick side down, and put in a rather hot oven, letting it cool down to moderate; in one-half hour add a little hot water to the pan, and baste often; half an hour after turn over the roast and when done dredge lightly with flour and baste with melted butter. Before serving, care- fully remove the twine. A roast of four to five pounds
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