Stewed Breast of Veal

Name: Stewed Breast of Veal
Ingredients: Breast of Veal; Two Onions; Two Carrots; Two Turnips; Twenty Peppercorns; One ounce of Salt

From Artizan recipes, 1896

Presented as published in 1896. 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

271Calories

8 gProtein

62 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories271 kcal

Protein7.5 g

Carbohydrates62 g

Fiber15 g

Sugars31 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium11127 mg

Potassium1559 mg

Calcium229 mg

Iron1.9 mg

Magnesium83 mg

Phosphorus217 mg

Zinc1.3 mg

Copper0.3 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A1004 mcg

Vitamin E0.9 mg

Vitamin K30 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate226 mcg

Choline30 mg

Caffeine0 mg

Water593 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 50. The excerpt below is the record exactly as published.

Stewed Breast of Veal. Ingredients. Breast of Veal. Two Onions. Two Carrots. Two Turnips. Twenty Peppercorns. One ounce of Salt

Cook this with the app: pantry check, scaling, and the assistant.