dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Birds
From Delicacies, 1929
Serves 2
— Mrs. Earl C. Rice.
Presented as published in 1929. 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
503Calories
56 gProtein
39 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein56 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.4 g
Total Fat12 g
Saturated Fat3.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol281 mg
Sodium626 mg
Potassium884 mg
Calcium147 mg
Iron5 mg
Magnesium83 mg
Phosphorus617 mg
Zinc8.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K3.6 mcg
Vitamin B61.1 mg
Vitamin B123.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)21 mg
Folate99 mcg
Choline81 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 5. The excerpt below is the record exactly as published.
Veal Birds 1 pound veal steak Sage 1 cup bread crumbs Onion Juice 1 egg Salt Water or broth Pepper
Cook this with the app: pantry check, scaling, and the assistant.