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Roast Veal Loin with Kidney
From The art of German cooking and baking, 1922
Serves 6
Quantity for 6 persons.
Presented as published in 1922. 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
648Calories
37 gProtein
6 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories648 kcal
Protein37 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat52 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.6 g
Cholesterol882 mg
Sodium408 mg
Potassium642 mg
Calcium38 mg
Iron7.9 mg
Magnesium39 mg
Phosphorus562 mg
Zinc4.6 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A209 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B1264 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4.3 mg
Niacin (B3)16 mg
Folate54 mcg
Choline19 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 21. The excerpt below is the record exactly as published.
ROAST VEAL LOIN WITH KIDNEY. Quantity for 6 Persons. 3 lbs. of veal loin with the % lb. of butter or lard kidney 1 tbsp. of flour Salt % cup of cream 1 pinch of pepper ^ cup of water
Cook this with the app: pantry check, scaling, and the assistant.