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Roast Veal (Stuffed)

Name: Roast Veal (Stuffed)
Yield: 6 servings
Ingredients: Eight oz. of bruised bread crumbs; 4 oz. of chopped suet; shallot; thyme, marjoram and winter savory; 2 eggs; salt and pepper

From The white ribbon cook book, 1894

Serves 6

Cooking time may vary based on the size of the veal.

Presented as published in 1894. 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

338Calories

8 gProtein

28 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories338 kcal

Protein7.6 g

Carbohydrates28 g

Fiber1.9 g

Sugars2.8 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol75 mg

Sodium302 mg

Potassium117 mg

Calcium81 mg

Iron2.2 mg

Magnesium19 mg

Phosphorus101 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D0.3 mcg

Vitamin C0.4 mg

Vitamin A27 mcg

Vitamin E0.5 mg

Vitamin K3.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.6 mg

Folate50 mcg

Choline56 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 31. The excerpt below is the record exactly as published.

Roast Veal (Stuffed) — Eight oz. of bruised bread crumbs, 4 oz. of chopped suet, shallot, thyme, marjoram and winter savory, 2 eggs, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.