Veal Gravy Soup

Name: Veal Gravy Soup
Ingredients: one pound veal cutlet; three slices of ham; two tablespoonfuls of lard; three sliced onions; two carrots; two parsnips; a head of celery; a pint and half of boiling broth or water; a cup of mushrooms

From La cuisine creole, 1885

Presented as published in 1885. 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

2000Calories

127 gProtein

209 gCarbs

72 gFat

Full nutrition (33 nutrients)

Calories2000 kcal

Protein127 g

Carbohydrates209 g

Fiber30 g

Sugars48 g

Total Fat72 g

Saturated Fat25 g

Monounsaturated Fat32 g

Polyunsaturated Fat6.7 g

Cholesterol354 mg

Sodium3536 mg

Potassium3779 mg

Calcium817 mg

Iron57 mg

Magnesium318 mg

Phosphorus1591 mg

Zinc19 mg

Copper1.1 mg

Manganese1.7 mg

Vitamin D8.3 mcg

Vitamin C65 mg

Vitamin A1002 mcg

Vitamin E2.7 mg

Vitamin K23 mcg

Vitamin B63.5 mg

Vitamin B1213 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)3.4 mg

Niacin (B3)41 mg

Folate496 mcg

Choline579 mg

Caffeine0 mg

Water1732 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 5. The excerpt below is the record exactly as published.

VEAL GRAVY SOUP. Throw into a stewpan one pound veal cutlet, three Blices of ham, two tablespoonf uls of lard, and let them fry gently; then, bef ore browning, add three sliced onions, two carrots, two parsnips, a head of celery, and m a few cloves. Let them cook slowly till lightly browned, then add a pînt and half of boiling broth or water; let this cook for an hour, and then put in a eup of mush- rooms

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