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Veal Hot Pot with Dumplings
From Cookery for every household, 1914
Serves 2
Time to cook: about 2 hours. Sufficient for 4 to 6 persons.
Presented as published in 1914. 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
894Calories
53 gProtein
67 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories894 kcal
Protein53 g
Carbohydrates67 g
Fiber0 g
Sugars0 g
Total Fat56 g
Saturated Fat17 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.2 g
Cholesterol246 mg
Sodium585 mg
Potassium834 mg
Calcium248 mg
Iron7 mg
Magnesium78 mg
Phosphorus628 mg
Zinc7.6 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate166 mcg
Choline12 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 375. The excerpt below is the record exactly as published.
Veal Hot Pot with Dumplings 1 lb. fleshy veal. 2 or 3 oz. fat bacon. Hot water. A small bunch of herbs. Salt. Pepper. 6 oz. flour. 1 or 2 oz. butter. 1 \ tea-sp. baking powder. Milk or water
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