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Veal Haricot
From Consult me, 1902
Serves 4
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
223Calories
14 gProtein
40 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein14 g
Carbohydrates40 g
Fiber8.1 g
Sugars2.8 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol5.4 mg
Sodium82 mg
Potassium1253 mg
Calcium103 mg
Iron1.5 mg
Magnesium80 mg
Phosphorus231 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K133 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate64 mcg
Choline32 mg
Caffeine0 mg
Water646 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 510. The excerpt below is the record exactly as published.
VEAL, Haricot of. — Take the best end of a small neck ; cut the bones short, but leave it whole: then put it into a stewpan just covered with brown gravy ; and when it is nearly done, have ready a pint of boiled peas, three cucum- bers pared and sliced, and two cabbage- lettuces cut into quarters, all stewed in a little good broth
Cook this with the app: pantry check, scaling, and the assistant.