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Stuffed Breast of Veal
From Mary Jane's cook book, 1916
Serves 4
Make a gravy with drippings after removing meat.
Presented as published in 1916. 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
38Calories
1 gProtein
0 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories38 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Cholesterol8.4 mg
Sodium7.5 mg
Potassium20 mg
Calcium2.7 mg
Iron0.1 mg
Magnesium2.1 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline3.9 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 93. The excerpt below is the record exactly as published.
STUFFED BREAST OF VEAL. Breast of veal. Flour, salt and pepper. Bread stuffing. Cold water, 1 cup. Drippings, 1 tablespoon. Cut a pocket in the veal, wipe, fill and sew up. Place in a roasting pan, rub over with the drippings, dust with flour, salt and pepper and put into a hot oven. Roast for 20 minutes, then add 1 cup of cold water
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