Stewed Veal and Peas

Name: Stewed Veal and Peas
Ingredients: Breast of veal; Peas; Salt; Pepper; Sugar; Two cabbage lettuces

From The Ocklye cookery book, 1909

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

268Calories

12 gProtein

56 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories268 kcal

Protein12 g

Carbohydrates56 g

Fiber6.3 g

Sugars0.2 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium198 mg

Potassium2001 mg

Calcium281 mg

Iron2.8 mg

Magnesium118 mg

Phosphorus270 mg

Zinc2.4 mg

Copper0.7 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K287 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0 mg

Niacin (B3)2.9 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water1149 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 21. The excerpt below is the record exactly as published.

STEWED VEAL AND PEAS Ingredients Breast of veal. Peas. Salt and pepper. Sugar. Two cabbage lettuces

Cook this with the app: pantry check, scaling, and the assistant.