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Veal Knuckle Stew
From Recipes for the million, 1891
Serves 5
Presented as published in 1891. 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
771Calories
26 gProtein
13 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein26 g
Carbohydrates13 g
Fiber2.9 g
Sugars7.5 g
Total Fat68 g
Saturated Fat23 g
Monounsaturated Fat29 g
Polyunsaturated Fat10 g
Omega-30.4 g
Cholesterol120 mg
Sodium1381 mg
Potassium667 mg
Calcium53 mg
Iron1 mg
Magnesium40 mg
Phosphorus347 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C20 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K2.7 mcg
Vitamin B60.7 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.5 mg
Folate48 mcg
Choline93 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 217. The excerpt below is the record exactly as published.
about two pounds of streaked bacon, three or four onions, a carrot, a couple of turnips, and six pepper-corns ; place over 196 the fire, and when boiling add a little salt
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