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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
116Calories
4 gProtein
0 gCarbs
11 gFat
Full nutrition (28 nutrients)
Calories116 kcal
Protein4.1 g
Carbohydrates0.2 g
Fiber0 g
Total Fat11 g
Saturated Fat3.8 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.6 g
Cholesterol23 mg
Sodium283 mg
Potassium71 mg
Calcium2.9 mg
Iron0.3 mg
Magnesium4.4 mg
Phosphorus47 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C7.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1.4 mcg
Water16 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 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, and bake slowly for 2 h, basting frequently. Stuffing Mix I c cracker or breadcrumbs with i sprig of sweet majoram or thyme. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.