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Veal, Knuckle of, Stewed with Macaroni
From Cassell's dictionary of cookery, 1892
Serves 2
Time to cook is about two hours.
Presented as published in 1892. 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
564Calories
22 gProtein
93 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein22 g
Carbohydrates93 g
Fiber4 g
Sugars9.8 g
Total Fat11 g
Saturated Fat5.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol38 mg
Sodium68 mg
Potassium519 mg
Calcium191 mg
Iron1.6 mg
Magnesium81 mg
Phosphorus378 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.2 mcg
Vitamin C1.4 mg
Vitamin A40 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3 mg
Folate26 mcg
Choline23 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2144. The excerpt below is the record exactly as published.
Veal, Knuckle of, Stewed with Macaroni. — Break the shank-bone of a small knuckle of veal, wash it well, and put it into a stewpan with a shallot or a small onion, and a little pepper, stilt, and pounded mace. Cover with stock or water, and let it simmer gently for an hour. Throw half a pound of macaroni into it, and let it simmer another hour, when it will be ready for serving. If preferred, the sauce may be thickened and will be much improved by boiling with it for the last ten minutes a table-spoonful of grovmd rice mixed smoothly with milk ; a little cream
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