Roast Loin of Veal
From Buckmaster's cookery, 1887
Ensure even cooking.
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
2068Calories
396 gProtein
0 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories2068 kcal
Protein396 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat53 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat3.5 g
Cholesterol998 mg
Sodium1796 mg
Potassium4717 mg
Calcium200 mg
Iron15 mg
Magnesium853 mg
Phosphorus4300 mg
Zinc39 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D22 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K20 mcg
Vitamin B612 mg
Vitamin B1248 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)5.6 mg
Niacin (B3)132 mg
Folate54 mcg
Choline1996 mg
Caffeine0 mg
Water1357 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 112. The excerpt below is the record exactly as published.
ROAST LOIN OF VEAL. Ingredients. Loin of Veal.' 1. Take four or five pounds, including the kidney.
Cook this with the app: pantry check, scaling, and the assistant.