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Veal, Creamed
From The household cook book, 1902
Serves 2
Puff pastry leaves can be made from remnants of pastry.
Presented as published in 1902. 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
444Calories
48 gProtein
16 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein48 g
Carbohydrates16 g
Fiber3.8 g
Sugars3.2 g
Total Fat26 g
Saturated Fat7.8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.7 g
Cholesterol210 mg
Sodium208 mg
Potassium919 mg
Calcium86 mg
Iron4.1 mg
Magnesium86 mg
Phosphorus521 mg
Zinc7.7 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A5 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate61 mcg
Choline4.6 mg
Caffeine0 mg
Water242 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 102. The excerpt below is the record exactly as published.
VEAL, CREAMED — Chop cold veal, or cut in small, thin slices, leaving out the stringy part for your stock kettle. If you have a pint of meat, it is enough for a handsome dish. Put 1 teacup of rich milk into the teakettle pail, and, when hot, add 1 tablespoon of flour and 1 of butter, rubbed together. Let it boil up, and then stir in the veal, seasoned with pepper, salt, a pinch of mace, and a slice of onion
Cook this with the app: pantry check, scaling, and the assistant.