Veal, Haricot (Entree)

Name: Veal, Haricot (Entree)
Ingredients: 2 lb. best end neck of veal; i pint peas; 4 small onions; 1 teaspoonful salt; J do. pepper; 1 small cauliflower; 1 pint good stock; 1 oz. butter; 1 oz. flour; 1 teaspoonful lemon juice

From Domestic cookery, 1886

Garnish with forcemeat balls and cut lemon.

Presented as published in 1886. 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

1935Calories

227 gProtein

166 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories1935 kcal

Protein227 g

Carbohydrates166 g

Fiber39 g

Sugars49 g

Total Fat60 g

Saturated Fat10 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol861 mg

Sodium4007 mg

Potassium6611 mg

Calcium563 mg

Iron18 mg

Magnesium488 mg

Phosphorus2778 mg

Zinc44 mg

Copper2.3 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C566 mg

Vitamin A115 mcg

Vitamin E3 mg

Vitamin K77 mcg

Vitamin B65.2 mg

Vitamin B1215 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)3.7 mg

Niacin (B3)72 mg

Folate1055 mcg

Choline163 mg

Caffeine0 mg

Water2463 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 22. The excerpt below is the record exactly as published.

VEAL, Haricot (Entree). 2 lb. best end neck of veal i pint peas 4 small onions 1 teaspoonful salt J do. pepper 1 small cauliflower 1 pint good stock 1 oz. butter 1 oz. flour 1 teaspoonful lemon juice

Cook this with the app: pantry check, scaling, and the assistant.