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Veal and Oysters
From The Blue grass cook book, 1904
Serves 3
Presented as published in 1904. 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
590Calories
63 gProtein
33 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein63 g
Carbohydrates33 g
Fiber0.2 g
Sugars0 g
Total Fat21 g
Saturated Fat8.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol248 mg
Sodium1036 mg
Potassium1020 mg
Calcium57 mg
Iron4.9 mg
Magnesium85 mg
Phosphorus660 mg
Zinc9.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0.8 mg
Vitamin K1.3 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate106 mcg
Choline0.1 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 22. The excerpt below is the record exactly as published.
VEAL AND OYSTERS V. C. G. Two pounds of tender, lean veal cut in thin, small pieces. Dredge with flour and fry in suffi- cient hot lard to keep it from sticking. When nearly done add a pint and a half of fine oysters. Thicken with a little flour and season with salt and pepper
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