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Stuffed Breast of Veal
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Chas. Horn, Chicago, IL.
Presented as published in 1912. 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
183Calories
4 gProtein
13 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein3.9 g
Carbohydrates13 g
Fiber0.9 g
Sugars1.1 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol16 mg
Sodium639 mg
Potassium69 mg
Calcium36 mg
Iron1 mg
Magnesium10 mg
Phosphorus60 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline2.6 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 240. The excerpt below is the record exactly as published.
teaspoons of salt, 1 of black pepper, a scant 14 teaspoon of cayenne, and a pinch of cloves; work in thoroughly 2 raw eggs and put in mould or ket- tle, cover tightly, and steam 3 hrs.; remove from the fire and put in the oven a short time to dry; leave the oven d'oor open. When cold, turn out, cut in thin slices, and serve. — Eloise Jennings, Win- netka, 111. STUFFED BREAST OF VEAL.— Make an incision between the ribs and the meat to form a cavity in which to place the stuf- fing. Make a stuffing of 1 cup of bread crumbs, J4 lb. of fat salt pork, 1 teaspoon of sweet marj-oram, 1 teaspoon of thyme, 1 tea- spoon of salt, J4 teaspoon pepper.
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