gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Stew Veal
From The art of cookery, 1899
Serves 4
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
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9 kcal
Protein1.2 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.1 mg
Sodium589 mg
Potassium20 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 36. The excerpt below is the record exactly as published.
To Stew Veal. — The ribs, breast, and thin pieces containing a good deal of fat are the most desirable por- tions of veal for stewing. Remove the outer skin, cut the meat in pieces suitable for serving, and stew and serve like chicken. To Stew Beef. — Select the same portions of beef as of veal. Remove the outer skin, cut the meat in pieces suitable for serving, put in a stew-pan or kettle with a teaspoonful of salt and just sufficient hot water to cover it
Cook this with the app: pantry check, scaling, and the assistant.