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To Collar Veal
From The household gas cookery book, 1900
Serves 6
Presented as published in 1900. 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
10Calories
1 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories10 kcal
Protein1 g
Carbohydrates0.7 g
Fiber0.3 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.4 mg
Sodium399 mg
Potassium44 mg
Calcium9.6 mg
Iron0.4 mg
Magnesium4.4 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K69 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.2 mcg
Choline0.6 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 41. The excerpt below is the record exactly as published.
To Collar Veal. — Bone a breast of veal ; take off the thick skin and gristle, beat it flat with the side of a chopper. Pick and wash some parsley, chop it fine with some marjoram ; mix it with some pepper
Cook this with the app: pantry check, scaling, and the assistant.