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Roast Veal
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
707Calories
59 gProtein
45 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein59 g
Carbohydrates45 g
Fiber2.4 g
Sugars9.3 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol173 mg
Sodium575 mg
Potassium1114 mg
Calcium290 mg
Iron4.4 mg
Magnesium93 mg
Phosphorus705 mg
Zinc6.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A44 mcg
Vitamin E0.5 mg
Vitamin K3.6 mcg
Vitamin B61.6 mg
Vitamin B122.5 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1 mg
Niacin (B3)17 mg
Folate62 mcg
Choline145 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 9. The excerpt below is the record exactly as published.
ROAST VEAL. Select meat that is firm and the fat white. Rub it well with salt and a little white pepper ; draw in bits of pork with a larding needle to give it richness. Make a dressing of bread crumbs, well seasoned and moistened with milk
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