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Veal, Breast of Stewed Plainly
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with a little bacon.
Presented as published in 1892. 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
11Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein1.4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol5.3 mg
Sodium14 mg
Potassium26 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus14 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1.1 mcg
Choline0.6 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2104. The excerpt below is the record exactly as published.
Veal, Breast of, Stewed Plainly.— Take out the long bones and the gristle, and trim a breast of veal neatly. Put it into a stewpan, and cover with boiling stock made from bones
Cook this with the app: pantry check, scaling, and the assistant.