Veal Fricandeau

Name: Veal Fricandeau
Ingredients: three and a half pounds chopped veal; one pound chopped salt pork; three slices of bread; two eggs; pepper; a little thyme or sage

From Statesmen's dishes; and how to cook them, 1890

Presented as published in 1890. 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

2672Calories

329 gProtein

45 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories2672 kcal

Protein329 g

Carbohydrates45 g

Fiber2.1 g

Sugars5.2 g

Total Fat120 g

Saturated Fat48 g

Monounsaturated Fat45 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol1674 mg

Sodium1873 mg

Potassium5244 mg

Calcium484 mg

Iron18 mg

Magnesium417 mg

Phosphorus3522 mg

Zinc51 mg

Copper1.9 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E5.2 mg

Vitamin K0.3 mcg

Vitamin B66.8 mg

Vitamin B1222 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)5 mg

Niacin (B3)123 mg

Folate253 mcg

Choline294 mg

Caffeine0 mg

Water1264 g

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

VEAL FRICANDEAU. BY MBS. A. T. BLISS. (Wife of Representative from Michigan.) £HKEE and a half pounds chopped veal, one pound chopped salt pork, three slices of % bread and butter, two eggs, pepper, a little thyme or sage

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