Roast Veal
From Cookery for beginners, 1884
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
50Calories
0 gProtein
5 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein0.4 g
Carbohydrates4.9 g
Fiber0.1 g
Sugars3.8 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2 g
Cholesterol0.4 mg
Sodium245 mg
Potassium59 mg
Calcium3 mg
Iron0.1 mg
Magnesium2.8 mg
Phosphorus6.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A5.5 mcg
Vitamin E0.6 mg
Vitamin K7.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.5 mcg
Choline3.8 mg
Caffeine0 mg
Water18 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 21. The excerpt below is the record exactly as published.
two teaspoonfuls of stewed and strained tomato, oi one tablespoonful of tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.