gluten-freenut-freesoy-freefish-freeshellfish-free
Veal Birds
From The national course in home economics, 1917
Serves 4
Garnish with parsley.
Presented as published in 1917. 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
20Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein1.6 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium24 mg
Calcium11 mg
Iron0.3 mg
Magnesium2.5 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A21 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7 mcg
Choline37 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 101. The excerpt below is the record exactly as published.
VEAL BIRDS. (Very nice for luncheons.) Take as many tenderloins of veal as desired to make a given number of birds and pound them flat. Now make a dressing of cracker crumbs, moistened in water, add a little butter, salt, pepper and a speck of chopped onion, a speck of sage and one raw ^gg
Cook this with the app: pantry check, scaling, and the assistant.