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Stewed Veal
From The national course in home economics, 1917
Serves 4
Serve in a chafing dish.
Presented as published in 1917. 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
616Calories
46 gProtein
13 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein46 g
Carbohydrates13 g
Fiber2.7 g
Sugars4.8 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol202 mg
Sodium207 mg
Potassium922 mg
Calcium80 mg
Iron2.8 mg
Magnesium75 mg
Phosphorus507 mg
Zinc7.3 mg
Copper0.3 mg
Manganese2.5 mg
Vitamin D0.9 mcg
Vitamin C3.3 mg
Vitamin A64 mcg
Vitamin E1 mg
Vitamin K6.5 mcg
Vitamin B61 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate46 mcg
Choline8.7 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 140. The excerpt below is the record exactly as published.
STEWED VEAL. Cut fewo pounds of veal into squares. Set on fire to boil, and as soon as it does so, change the water, putting in only enough to cover. Add salt, pepper, a whole onion with three cloves stuck in it, a small bunch of aromatic herbs, one-half of a carrot, five small white onions, and one- quarter of a pound of salt pork; cut up into dice-shaped pieces. Boil three-quarters of an hour and take out the whole onion, herbs and carrot. Mix smooth two spoonfuls of flour
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