Shoulder of Veal Stuffed

Name: Shoulder of Veal Stuffed
Ingredients: Remove the bone from a shoulder of veal; bread-crumbs; chopped thyme; chopped parsley; a little nutmeg; bind with a beaten egg

From Home dissertations, 1891

Make gravy from the drippings.

Presented as published in 1891. 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

144Calories

5 gProtein

24 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories144 kcal

Protein4.8 g

Carbohydrates24 g

Fiber1.2 g

Sugars0.9 g

Total Fat3 g

Saturated Fat0.8 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.6 g

Cholesterol26 mg

Sodium190 mg

Potassium58 mg

Calcium47 mg

Iron1.5 mg

Magnesium9.5 mg

Phosphorus53 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A32 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.4 mg

Folate53 mcg

Choline42 mg

Caffeine0 mg

Water17 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 101. The excerpt below is the record exactly as published.

SHOULDER OF VEAL STUFFED. Remove the bone from a shoulder of veal without cutting through the outer skin, and replace the bone with bread-crumbs, chopped thyme and parsley ; a little nutmeg together with some butter and beef suet ; moisten with milk or hot water and bind with a beaten egg

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