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Veal Bewitched
From The Cook County cook book, 1912
Serves 5
Recipe by Eloise Jennings, Winnetka, IL.
Presented as published in 1912. 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
773Calories
61 gProtein
16 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein61 g
Carbohydrates16 g
Fiber1.1 g
Sugars1.3 g
Total Fat50 g
Saturated Fat18 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol238 mg
Sodium1735 mg
Potassium1078 mg
Calcium57 mg
Iron3.3 mg
Magnesium82 mg
Phosphorus653 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0.1 mg
Vitamin A3.6 mcg
Vitamin E0.9 mg
Vitamin K13 mcg
Vitamin B61.3 mg
Vitamin B123 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)28 mg
Folate62 mcg
Choline254 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 240. The excerpt below is the record exactly as published.
VEAL BEWITCHED."— Chop very fine 3 lbs. of veal taken from the leg, % lb. salt pork, 1 cup of bread crumbs. 3 teaspoons of salt, 1 of black pepper, a scant 14 teaspoon of cayenne, and a pinch of cloves; work in thoroughly 2 raw eggs
Cook this with the app: pantry check, scaling, and the assistant.