gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Knuckle of Veal with Rice
From Cookery for every household, 1914
Serves 4
Time to cook: about 2 hours. Sufficient for 4 to 6 persons. Probable cost: 1s. 10d. to 2s. 6d.
Presented as published in 1914. 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
772Calories
53 gProtein
98 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories772 kcal
Protein53 g
Carbohydrates98 g
Fiber2.7 g
Sugars3.3 g
Total Fat16 g
Saturated Fat6.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.3 g
Cholesterol186 mg
Sodium205 mg
Potassium981 mg
Calcium88 mg
Iron6.9 mg
Magnesium91 mg
Phosphorus615 mg
Zinc8.3 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0.4 mcg
Vitamin B61.2 mg
Vitamin B123 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)22 mg
Folate306 mcg
Choline11 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 373. The excerpt below is the record exactly as published.
Stewed Knuckle of Veal with Rice 2 to 3 lbs. knuckle of veal. ! lb. rice. 2 onions. 1 small head celery. Hot water. Salt. Pepper. 1 tea -sp. chopped parsle
Cook this with the app: pantry check, scaling, and the assistant.