Stuffed Fillet of Veal

Name: Stuffed Fillet of Veal
Ingredients: Five or six pounds of Fillet of Veal; Twelve tablespoonfuls of Bread Crumbs; Four tablespoonfuls of chopped Suet; Two tablespoonfuls of Parsley; One dessertspoonful of grated Lemon Rind; Thyme; Marjoram; Pepper and Salt; Milk or liquid Butter

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

4096Calories

452 gProtein

59 gCarbs

214 gFat

Full nutrition (33 nutrients)

Calories4096 kcal

Protein452 g

Carbohydrates59 g

Fiber4.3 g

Sugars5.2 g

Total Fat214 g

Saturated Fat95 g

Monounsaturated Fat78 g

Polyunsaturated Fat14 g

Cholesterol1900 mg

Sodium2462 mg

Potassium7371 mg

Calcium509 mg

Iron24 mg

Magnesium586 mg

Phosphorus4753 mg

Zinc71 mg

Copper2.7 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C16 mg

Vitamin A40 mcg

Vitamin E6.9 mg

Vitamin K153 mcg

Vitamin B69.4 mg

Vitamin B1231 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)6.5 mg

Niacin (B3)176 mg

Folate396 mcg

Choline16 mg

Caffeine0 mg

Water1669 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 23. The excerpt below is the record exactly as published.

STUFFED FILLET OF VEAL Ingredients : Five or six pounds of Fillet of Veal (for the Forcemeat) Twelve tablespoonfuls of Bread Crumbs Four tablespoonfuls of chopped Suet Two tablespoonfuls of Parsley One dessertspoonful of grated Lemon Rind Thyme Marjoram Pepper and Salt Milk or liquid Butter

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