Stewed Knuckle of Veal with Rice
From The book of plain cooking, 1904
Presented as published in 1904. 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
521Calories
11 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories521 kcal
Protein11 g
Carbohydrates121 g
Fiber15 g
Sugars11 g
Total Fat1.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2351 mg
Potassium510 mg
Calcium202 mg
Iron6 mg
Magnesium58 mg
Phosphorus186 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C140 mg
Vitamin A3 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate303 mcg
Choline24 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 17. The excerpt below is the record exactly as published.
Stewed Knuckle of Veal with Rice When buying the veal get the butcher to chop through the bone. After having well washed it, place it in a saucepan or stewpan with a bunch of sweet herbs, an onion, a slice of lemon peel, and a blade of mace, covering well with water. Let it boil, then throw in about a quarter of a pound of rice, and simmer gently for two hours. Occasionally stir, to prevent the rice from burning. About five minutes before serving, put in a teaspoonful of salt, and let it boil up. Place the rice around the veal with a sprinkling of parsley over it, and cover the veal with parsley butter. This dish should be accompanied by a piece of boiled pickled pork or bacon
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