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Veal and Mushrooms
From With a saucepan over the sea, 1902
Serves 3
Presented as published in 1902. 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
405Calories
52 gProtein
10 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein52 g
Carbohydrates10 g
Fiber2.3 g
Sugars5.6 g
Total Fat17 g
Saturated Fat6.9 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.5 g
Cholesterol192 mg
Sodium413 mg
Potassium1408 mg
Calcium57 mg
Iron3 mg
Magnesium79 mg
Phosphorus636 mg
Zinc8.1 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C6.6 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B123.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate65 mcg
Choline35 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 34. The excerpt below is the record exactly as published.
VEAL AND MUSHROOMS. (Qermany.) Make a forcemeat of bread, herbs, some cold veal, yolk of an egg, and milk to moisten. Have ready 8 slices of thinly cut veal ; fill with this and roll, tying to keep in shape. Put into a pan with I onion, some butter, salt, pepper, parsley, and a spoonful of chopped ham and i cup of veal stock. Cook I hour, take out, strain the sauce, and add to it 6 mushrooms
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