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Veal, Knuckle of, Stewed with Rice
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with boiled bacon and parsley.
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
266Calories
6 gProtein
52 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories266 kcal
Protein6.4 g
Carbohydrates52 g
Fiber3.7 g
Sugars0.7 g
Total Fat3.9 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.9 g
Cholesterol5.1 mg
Sodium598 mg
Potassium240 mg
Calcium42 mg
Iron3.9 mg
Magnesium35 mg
Phosphorus103 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A133 mcg
Vitamin E1.9 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.5 mg
Folate143 mcg
Choline6.5 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 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 nice. — Put a small knuckle of veal into a stewpan just large enough to contain it. If too large, so much water ^^ill be needed that the veal will be rendered insipid. Cover with stock or water, throw a tea-spoonful of salt into it, let the liquor boil, skim carefuUy, and simmer gently for three-quarters of an hour. Throw into it half a pound of well-washed rice, and let all stew gently together till the meat and the rice are tender. Half an hour before it is taken up, season the preparation with mace and cayenne, and add a Httle more salt if required
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