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Stmvet Kalv (Stewed Veal)
From Banquets of the nations, 1911
Serves 1
Other meats can be cooked similarly.
Presented as published in 1911. 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
820Calories
11 gProtein
100 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories820 kcal
Protein11 g
Carbohydrates100 g
Fiber7.2 g
Sugars3.3 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat8.2 g
Cholesterol0.8 mg
Sodium816 mg
Potassium789 mg
Calcium160 mg
Iron3 mg
Magnesium50 mg
Phosphorus176 mg
Zinc1.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate157 mcg
Choline7.6 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 189. The excerpt below is the record exactly as published.
Stmvet Kalv. (Stewed Veal). Cut some veal into small slices about half an inch thick, season them with salt and pepper, put them on a gridiron, and turn the meat frequently over a moderate fire, or in front of one, till nicely browned. Put them in a stewpan with a couple of fried onions, one peeled clove of garlic, a sliced carrot, and two tablespoonsfuls of vinegar ; cover with clear stock broth
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