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Roast Veal
From Twentieth century home cook book, 1905
Serves 1
Thicken the gravy with a little flour.
Presented as published in 1905. 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
738Calories
25 gProtein
140 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories738 kcal
Protein25 g
Carbohydrates140 g
Fiber7.4 g
Sugars15 g
Total Fat19 g
Saturated Fat2.3 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol54 mg
Sodium9595 mg
Potassium613 mg
Calcium220 mg
Iron7.7 mg
Magnesium92 mg
Phosphorus314 mg
Zinc2.5 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.8 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate303 mcg
Choline27 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.
ROAST VEAL. Take a loin of veal ; prepare a stuffing as you would for roast turKey ; fill the flat with the stuffing ; secure it firmly on to the loin ; rub the veal with salt, pepper and a little butter ; put it into a pan with a little water
Cook this with the app: pantry check, scaling, and the assistant.