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Veal Daube Glace A La Creole
From Atlanta women's club cook book, 1921
Serves 4
Serve sliced and garnished with parsley.
Presented as published in 1921. 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
547Calories
77 gProtein
4 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories547 kcal
Protein77 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat23 g
Saturated Fat9.5 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat1.6 g
Cholesterol279 mg
Sodium305 mg
Potassium1128 mg
Calcium67 mg
Iron3 mg
Magnesium88 mg
Phosphorus706 mg
Zinc10 mg
Copper0.7 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B61.4 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate55 mcg
Choline7.1 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 116. The excerpt below is the record exactly as published.
VEAL DAUBE GLACE A LA CREOLE. "Much Used In Ante-Bellum Days." 3 lb. shoulder of veal. 1 large can tomatoes. 2 tbls. granulated gelatine. 1 large onion (minced. Bay leaf. Garlic as desired
Cook this with the app: pantry check, scaling, and the assistant.