gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Veal
From Miss Corson's practical American cookery and household management, 1885
Serves 4
It may then be used cold for luncheon or supper.
Presented as published in 1885. 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
78Calories
2 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein1.5 g
Carbohydrates14 g
Fiber6.7 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium628 mg
Potassium239 mg
Calcium130 mg
Iron2.4 mg
Magnesium51 mg
Phosphorus30 mg
Zinc0.4 mg
Copper0.1 mg
Manganese9.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.9 mcg
Vitamin E1.4 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.8 mcg
Choline6.3 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 139. The excerpt below is the record exactly as published.
SPICED VEAL. Cut cold lean veal, either baked or fried, into pieces an inch square. Measure sufficient vinegar to cover it ; heat the vinegar scalding hot, adding to each pint one dozen whole cloves, half an inch of stick-cinnamon, a teaspoonful of salt, and a small red pepper or a dozen peppercorns
Cook this with the app: pantry check, scaling, and the assistant.