gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Knuckle to Stew
From Consult me, 1902
Serves 4
Alternatively, fry the knuckle with sliced onions and butter until brown, then add peas, lettuces, onion, and cucumbers stewed in water for an hour.
Presented as published in 1902. 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
120Calories
5 gProtein
16 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories120 kcal
Protein4.9 g
Carbohydrates16 g
Fiber3.2 g
Sugars7.7 g
Total Fat4.5 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol12 mg
Sodium38 mg
Potassium304 mg
Calcium117 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus114 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C9.6 mg
Vitamin A22 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate27 mcg
Choline18 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 511. The excerpt below is the record exactly as published.
three onions, a blade of mace or two, and a few pepper-corns ; cover it with water, and simmer till quite ready. In the meantime some macaroni should be boiled with it if approved, or rice, or a little rice-flour, to give it a small degree of thickness; but don't put too much. Before it is served, add half-a-pint of milk and cream
Cook this with the app: pantry check, scaling, and the assistant.