gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Shoulder of Veal
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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
236Calories
2 gProtein
0 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories236 kcal
Protein1.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.2 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol20 mg
Sodium6.5 mg
Potassium32 mg
Calcium1.2 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0.8 mcg
Choline4.4 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 95. The excerpt below is the record exactly as published.
SHOULDER OF VEAL STUFFED POTATOES A LA ANNA PARSNIP TIMBALES PINEAPPLE TAPIOCA Cream of Cabbage Soup Press through a sieve the cabbage left from the preced- ing day. There should be at least i c of pulp. To this add 1 pint of milk and i c of the liquor in which the meat and cabbage were cooked. Bind with 2 T butter and 2 T flour. Season with salt, pepper, and a little celery salt. Shoulder of Veal Have the butcher remove the bone from a small shoulder of veal. Stufif, and sew or skewer into shape. Season well, cover with strips of salt pork
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.