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Veal Birds
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
224Calories
40 gProtein
0 gCarbs
6 gFat
Full nutrition (28 nutrients)
Calories224 kcal
Protein40 g
Carbohydrates0 g
Fiber0 g
Total Fat5.7 g
Saturated Fat1.7 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Cholesterol166 mg
Sodium172 mg
Potassium656 mg
Calcium30 mg
Iron1.7 mg
Magnesium50 mg
Phosphorus422 mg
Zinc6.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin B60.9 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate26 mcg
Water152 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 14. The excerpt below is the record exactly as published.
Veal Birds Take a veal steak, cut into four inch squares and sprinkle with salt. Chop parsley and mix with butter. Put some in each square, pin with a toothpick, brown in butter, add a little water or stock
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