Veal and Peppers

Name: Veal and Peppers
Ingredients: 1 lb. veal; 1 onion, chopped; 1 can tomatoes; 3 sweet peppers; Salt; flour veal

From The Williamston cook book, 1950

Serves four. Recipe by Mrs. Lee Reynolds.

Presented as published in 1950. 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

735Calories

91 gProtein

19 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories735 kcal

Protein91 g

Carbohydrates19 g

Fiber4 g

Sugars9.5 g

Total Fat31 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.3 g

Cholesterol372 mg

Sodium384 mg

Potassium1932 mg

Calcium115 mg

Iron4.4 mg

Magnesium137 mg

Phosphorus993 mg

Zinc14 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E1.9 mg

Vitamin K10 mcg

Vitamin B62.1 mg

Vitamin B126.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)35 mg

Folate105 mcg

Choline17 mg

Caffeine0 mg

Water577 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 45. The excerpt below is the record exactly as published.

VEAL AND PEPPERS | 1 Ib. veal 1 onion, chopped 1 can tomatoes 3 sweet peppers Salt and flour veal

Cook this with the app: pantry check, scaling, and the assistant.