Stewed Veal and Peas
From The book of plain cooking, 1904
Tinned peas can be used if fresh are unavailable.
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
82Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein2 g
Carbohydrates19 g
Fiber4.5 g
Sugars8.8 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium183 mg
Potassium334 mg
Calcium56 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus62 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A508 mcg
Vitamin E0.6 mg
Vitamin K8.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate35 mcg
Choline14 mg
Caffeine0 mg
Water188 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 Veal and Peas The best part of veal for stewing is either the breast or the middle of the neck. Fry the veal a light brown — after you have cut it into nice pieces — with some onions. When browned, place in a saucepan or stewpan and cover with stock or water, adding thereto some nice young carrots. Make a thickening of flour, Worcestershire sauce, and then add the peas, which are much better cooked by themselves, for they keep their colour. If fresh peas are not to be obtained, there are several brands of tinned peas
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