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Veal a la Casserole
From The Swedish, French, American cook book, 1918
Serves 4
Serve garnished with parsley.
Presented as published in 1918. 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
118Calories
7 gProtein
23 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein6.6 g
Carbohydrates23 g
Fiber6.2 g
Sugars5.1 g
Total Fat3.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium225 mg
Potassium456 mg
Calcium43 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus117 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A292 mcg
Vitamin E0.5 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate37 mcg
Choline40 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 215. The excerpt below is the record exactly as published.
eau) a la Casserole When veal has been roasted or boiled for the dinner before, a delicious dish can be made in a casserole from what is left. Take the piece of veal; cut in thin slices, leaving it in a perfect shape as the veal was. Then make a nice rich sauce from one tablespoon butter, two tablespoons flour, one and a half cups of veal stock (if no stock at hand, broth and consomme of any kind will do); flavor with sherry and some mushroom juice, pepper and salt; color with kitchen bouquet and some beef extract if at hand; add to the sauce three cups of vegetables (that have been cut up and cooked) and one cup mushrooms
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