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Stuffed Leg of Veal
From The art of cookery, 1899
Serves 6
Use water seasoned with salt and pepper for basting.
Presented as published in 1899. 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
120Calories
7 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein6.9 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol31 mg
Sodium295 mg
Potassium134 mg
Calcium3.8 mg
Iron0.4 mg
Magnesium6.9 mg
Phosphorus61 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate1.3 mcg
Choline21 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 142. The excerpt below is the record exactly as published.
Stuff a Leg of Veal. — Follow the direc- tions given for boning a leg of lamb. After the bone has been removed stuff the veal with rich sausage meat
Cook this with the app: pantry check, scaling, and the assistant.