Veal Birds
From Anson County cook book, 1928
Recipe by Mrs. Myrtle Bridges.
Presented as published in 1928. 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
63Calories
2 gProtein
0 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein2.2 g
Carbohydrates0 g
Fiber0 g
Sugars0.1 g
Total Fat5.9 g
Saturated Fat2 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol11 mg
Sodium127 mg
Potassium35 mg
Calcium8.1 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline7.6 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 7. The excerpt below is the record exactly as published.
VEAL BIRDS Prepare small boneless pieces of veal as for steak, beating until tender. Sprinkle with salt and pepper, lay on slices of bacon and roll, fasten with toothpicks, roll in flour and fry in pan of hot fat. Brown quickly. Pour off part of fat, add water to cover
Cook this with the app: pantry check, scaling, and the assistant.