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Spring-Stew of Veal
From Modern cookery, in all its branches, 1884
Serves 4
Ensure the veal is free from fat.
Presented as published in 1884. 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
370Calories
46 gProtein
8 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein46 g
Carbohydrates8.2 g
Fiber0 g
Sugars0.1 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Cholesterol186 mg
Sodium438 mg
Potassium1096 mg
Calcium74 mg
Iron1.9 mg
Magnesium75 mg
Phosphorus514 mg
Zinc7.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K55 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate29 mcg
Choline0.8 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 214. The excerpt below is the record exactly as published.
SPRING-STEW OF VEAL. Cut two pound of veal, free from fat, into small half-inch thick cutlets ; flour them well, and fry them in butter with two small cucumbers sliced, sprinkled with pepper, and floured, one moderate sized lettuce, and twenty-four green gooseberries cut open length- wise and seeded. When the whole is nicely browned, lift it int® a thick saucepan, and pour gradually into the pan half a pint, or rather more, of boiling water, broth, or gravy
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