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Stuffed Cushion of Veal
From Boston Cooking-School cook book, 1896
Serves 5
Presented as published in 1896. 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
672Calories
89 gProtein
4 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories672 kcal
Protein89 g
Carbohydrates3.8 g
Fiber0.2 g
Sugars0.4 g
Total Fat48 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol422 mg
Sodium444 mg
Potassium1445 mg
Calcium76 mg
Iron4 mg
Magnesium111 mg
Phosphorus932 mg
Zinc14 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0.1 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate67 mcg
Choline0.7 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 124. The excerpt below is the record exactly as published.
STUFFED CUSHION OF VEAL Order a 5-pound cushion of veal (from upper part of leg). Wipe, stuff with Mushroom Stuffing (p. 182), and truss. Sear veal in ¥ cup butter
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