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Smothered Veal
From The household cook book, 1902
Serves 7
Add water if it cooks dry.
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
737Calories
41 gProtein
14 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein41 g
Carbohydrates14 g
Fiber1.7 g
Sugars1.4 g
Total Fat56 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6 g
Cholesterol187 mg
Sodium172 mg
Potassium951 mg
Calcium45 mg
Iron2.3 mg
Magnesium66 mg
Phosphorus457 mg
Zinc6.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D1.5 mcg
Vitamin C14 mg
Vitamin A2.4 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B61 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate41 mcg
Choline17 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 7 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.
SMOTHERED VEAL — Place in the bottom of a baking^^pan 3 or 4 potatoes sliced, 1 small onion sliced, 2 slices of salt pork cut into strips; season with salt, pepper and sage; place over this 3 or 4 pounds of veal from the breast, or any other part desired; cover the meat with sliced potatoes, onion and other seasoning; sprinkle over all a tablespoon of flour, add a pint of water
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