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Tete de Veau d la Vinaigrette
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
36Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein1.3 g
Carbohydrates6.4 g
Fiber2.3 g
Sugars0.7 g
Total Fat1 g
Saturated Fat2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-32 g
Cholesterol0 mg
Sodium2480 mg
Potassium179 mg
Calcium56 mg
Iron1.9 mg
Magnesium19 mg
Phosphorus22 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A55 mcg
Vitamin E5 mg
Vitamin K215 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate23 mcg
Choline3.8 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 265. The excerpt below is the record exactly as published.
Tete de Veau d la Vinaigrette. — Wash, blanch, and cook as before, drain well, dish up, garnish with sprigs of parsley, and serve with a boat of vinaigrette sauce, consisting of one gill of best oil, rather more than half a gill of vinegar, pepper, salt, chopped chervil, parsley, olives, and one small shallot
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