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Roast Veal
From The Pattern cook-book, 1890
Serves 4
Presented as published in 1890. 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
9Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol7.7 mg
Sodium7.6 mg
Potassium20 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 66. The excerpt below is the record exactly as published.
ROAST VEAL. Wipe the meat, dredge with salt, pepper and flour, and place it in a pan, pouring a little w^ater in the bottom of the pan. Roast from twenty to thirty minutes for every pound of veal. Baste every twenty minutes with half a pint of warm water into which has been melted a tea- spoonful of butt
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