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Roast of Veal
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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 The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 25. The excerpt below is the record exactly as published.
ROAST OF VEAL. Have the butcher prepare the roast for dressing by run- ning a sharp knife under the skin, so as to allow the dress- ing to be put on. Make a nice rich dressing of bread crumbs or rolled cracker, pepper, salt, a little minced pars- ley or sage, mixing well together with butter
Cook this with the app: pantry check, scaling, and the assistant.