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Veal Hash from Remnants

Name: Veal Hash from Remnants
Yield: 2 servings
Ingredients: 1 lb. of veal; % tbsp. of flour; % cup of cream; Salt, pepper; Some water if necessary; 1% tbsps. of buttfer; 2 tbsps. of white wine; 1 tsp. of chopped onions

From The art of German cooking and baking, 1922

Serves 2

A fine breakfast dish.

Presented as published in 1922. 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

45 gProtein

4 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories547 kcal

Protein45 g

Carbohydrates4.2 g

Fiber0 g

Sugars0.1 g

Total Fat44 g

Saturated Fat18 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.1 g

Cholesterol270 mg

Sodium205 mg

Potassium778 mg

Calcium72 mg

Iron2 mg

Magnesium59 mg

Phosphorus498 mg

Zinc7.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K1.4 mcg

Vitamin B61 mg

Vitamin B123 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)17 mg

Folate33 mcg

Choline0.1 mg

Caffeine0 mg

Water216 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 26. The excerpt below is the record exactly as published.

VEAL HASH FROM REMNANTS, Quantity for 6 Persons. 1 lb. of veal % tbsp. of flour 1 tsp. of chopped onions % cup of cream Salt, pepper Some water if necessary 1% tbsps. of buttfer 2 tbsps. of white wine

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