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Spiced Veal
From The household cook book, 1902
Serves 5
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
678Calories
60 gProtein
11 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein60 g
Carbohydrates11 g
Fiber0.7 g
Sugars6.4 g
Total Fat43 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol364 mg
Sodium729 mg
Potassium1065 mg
Calcium72 mg
Iron3.3 mg
Magnesium78 mg
Phosphorus681 mg
Zinc9.2 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C12 mg
Vitamin A55 mcg
Vitamin E1.5 mg
Vitamin K1 mcg
Vitamin B61.2 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)22 mg
Folate56 mcg
Choline93 mg
Caffeine0 mg
Water267 g
Estimated from matched ingredients across 5 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.
SPICED VEAL. 3 lbs. veal cut fine. 3 Boston crackers rolled fine. 1 large slice fat pork. ^ teacup of catsup. 3 eggs beaten well. 1 lemon, rind and juice
Cook this with the app: pantry check, scaling, and the assistant.