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Stewed Veal
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
459Calories
59 gProtein
6 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein59 g
Carbohydrates6.2 g
Fiber1 g
Sugars3.6 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Cholesterol248 mg
Sodium1027 mg
Potassium1013 mg
Calcium57 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus624 mg
Zinc9.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate46 mcg
Choline2.4 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 41. The excerpt below is the record exactly as published.
Stewed Veal. Put about 4 lb. veal (the chump of the loin or part of the leg is best for this stew) into pan with 1 quart of stock, 1 small onion, shred, 2 teaspoons salt, one of white pepper, the juice and thin rind of a small lemon, and a tablespoonful moist sugar
Cook this with the app: pantry check, scaling, and the assistant.