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Stewed Veal (German)
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
586Calories
60 gProtein
11 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories586 kcal
Protein60 g
Carbohydrates11 g
Fiber2.6 g
Sugars2.4 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.5 g
Cholesterol257 mg
Sodium251 mg
Potassium1059 mg
Calcium74 mg
Iron3.1 mg
Magnesium94 mg
Phosphorus649 mg
Zinc9.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C4 mg
Vitamin A0.9 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate60 mcg
Choline14 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 41. The excerpt below is the record exactly as published.
STEWED VEAL (german). Two or three pounds of lean veal cut in pieces ready to serve. Put two tablespoons of drippings in kettle and get very hot ; put in veal, season with pepper, salt, bay leaf and trifle nut- meg, and let brown all over. Then slice in one good-sized onion and let brown. Cover with boiling water and stew for about an hour, just keeping enough water to make a nice gravy. Then put in two or three tablespoons sherry (or some white wine) and thicken with tablespoon flour
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