Stewed Breast of Veal
From Buckmaster's cookery, 1887
The stock should be made some time and allowed to cool before putting in the veal.
Presented as published in 1887. 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
564Calories
65 gProtein
50 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories564 kcal
Protein65 g
Carbohydrates50 g
Fiber8.6 g
Sugars19 g
Total Fat16 g
Saturated Fat4.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat5.2 g
Cholesterol320 mg
Sodium711 mg
Potassium3218 mg
Calcium515 mg
Iron40 mg
Magnesium204 mg
Phosphorus1287 mg
Zinc317 mg
Copper25 mg
Manganese2.7 mg
Vitamin D151 mcg
Vitamin C65 mg
Vitamin A105 mcg
Vitamin E7 mg
Vitamin K8 mcg
Vitamin B60.9 mg
Vitamin B1270 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)3.1 mg
Niacin (B3)28 mg
Folate165 mcg
Choline625 mg
Caffeine0 mg
Water1333 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 57. The excerpt below is the record exactly as published.
STEWED BREAST OF VEAL. Ingredients. Breast of Veal. 16 Oysters. Lemon. 6 Button Mushrooms
Cook this with the app: pantry check, scaling, and the assistant.