Stewed Knuckle of Veal

Name: Stewed Knuckle of Veal
Ingredients: Four pounds of Knuckle of Veal; Quarter of a pound of Rice; One Onion; Quarter of a teaspoonful of Salt; Quarter of a teaspoonful of Pepper; One tablespoonful of Chopped Parsley

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

3088Calories

362 gProtein

105 gCarbs

124 gFat

Full nutrition (34 nutrients)

Calories3088 kcal

Protein362 g

Carbohydrates105 g

Fiber4.2 g

Sugars6.5 g

Total Fat124 g

Saturated Fat51 g

Monounsaturated Fat47 g

Polyunsaturated Fat8.9 g

Omega-30 g

Cholesterol1488 mg

Sodium2083 mg

Potassium6072 mg

Calcium341 mg

Iron20 mg

Magnesium480 mg

Phosphorus3858 mg

Zinc57 mg

Copper2.3 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.2 mcg

Vitamin E4.9 mg

Vitamin K1.7 mcg

Vitamin B67.8 mg

Vitamin B1224 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)5 mg

Niacin (B3)141 mg

Folate526 mcg

Choline16 mg

Caffeine0 mg

Water1468 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 51. The excerpt below is the record exactly as published.

Stewed Knuckle of Veal. Ingredients. Four pounds of Knuckle of Veal. Quarter of a pound of Rice. One Onion. Quarter of a teaspoonful of Salt. Quarter of a teaspoonful of Pepper. One tablespoonful of Chopped Parsley

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