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Veal Birds

Name: Veal Birds
Yield: 2 servings
Ingredients: one and one-half pounds of veal steak; one cup of bread crumbs; one tablespoonful of lemon juice; one tablespoonful of finely chopped onion; the yolk of an egg; a pinch of thyme, summer savory or sage; salt; pepper; butter

From The Monmouth Baptist ladies' cook book, 1907

Serves 2

They resemble little birds.

Presented as published in 1907. 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

626Calories

77 gProtein

40 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories626 kcal

Protein77 g

Carbohydrates40 g

Fiber2.5 g

Sugars3.7 g

Total Fat15 g

Saturated Fat3.6 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol282 mg

Sodium688 mg

Potassium1236 mg

Calcium151 mg

Iron5.5 mg

Magnesium109 mg

Phosphorus809 mg

Zinc12 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C3.3 mg

Vitamin A0 mcg

Vitamin E1.4 mg

Vitamin K3.6 mcg

Vitamin B61.5 mg

Vitamin B125 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.2 mg

Niacin (B3)30 mg

Folate104 mcg

Choline8.6 mg

Caffeine0 mg

Water277 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 24. The excerpt below is the record exactly as published.

VEAL BIRDS. Mrs. Josephine Barker, Rochelle, 111. One and one-half pounds of veal steak, one cup of bread crumbs, one tablespoonful of lemon juice, one tablespoonful of finely chopped onion, the yolk of an egg, a pinch of thyme, summer savory or sage, salt, pepper and butter

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