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Scalloped Veal
From The household cook book, 1902
Serves 3
Cooking time is about 1.5 hours.
Presented as published in 1902. 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
299Calories
35 gProtein
10 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein35 g
Carbohydrates9.9 g
Fiber2.2 g
Sugars1.4 g
Total Fat13 g
Saturated Fat5.1 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol188 mg
Sodium3497 mg
Potassium697 mg
Calcium74 mg
Iron2.6 mg
Magnesium56 mg
Phosphorus377 mg
Zinc5.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A30 mcg
Vitamin E0.7 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate36 mcg
Choline58 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 104. The excerpt below is the record exactly as published.
SCALLOPED VEAL.— Mince cold veal very fine. Put a layer in the bottom of a buttered pudding-dish, season with peiDper, salt and a very little nutmeg; then put in a thin layer of fine cracker crumbs, then another layer of meat, and so on until the dish is full. Wet with good broth ; if you have no broth, make a little by boiling the bones and trimmings of your veal. Put over the top a layer of cracker crumbs
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