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Veal Holstein
From Boston Cooking-School cook book, 1896
Serves 1
Traditional German service.
Presented as published in 1896. 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
1193Calories
57 gProtein
17 gCarbs
121 gFat
Full nutrition (34 nutrients)
Calories1193 kcal
Protein57 g
Carbohydrates17 g
Fiber5.3 g
Sugars0 g
Total Fat121 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat8.1 g
Omega-30.3 g
Cholesterol155 mg
Sodium3602 mg
Potassium1630 mg
Calcium83 mg
Iron3.6 mg
Magnesium96 mg
Phosphorus606 mg
Zinc6.6 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C63 mg
Vitamin A15 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B61.5 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)15 mg
Folate141 mcg
Choline18 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 123. The excerpt below is the record exactly as published.
VEAL HOLSTEIN 2 slices veal, cut from leg 4 tablespoons pork fat Salty pepper 2 tablespoons butter 114 cups Brown Sauce (p. 196)
Cook this with the app: pantry check, scaling, and the assistant.