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Veal Olives
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
Presented as published in 1880. 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
492Calories
66 gProtein
0 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein66 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol287 mg
Sodium1446 mg
Potassium1081 mg
Calcium63 mg
Iron3 mg
Magnesium84 mg
Phosphorus692 mg
Zinc10 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.3 mcg
Vitamin E0.9 mg
Vitamin K2 mcg
Vitamin B61.4 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)26 mg
Folate45 mcg
Choline0.1 mg
Caffeine0 mg
Water263 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 75. The excerpt below is the record exactly as published.
Veal Olives. These are made in the same manner, except that a dres- sing, like chicken dressing, is made for them. For one and a half pounds of veal take three crackers, half a table-spoon- ful of butter, half a teaspoonful of savory, one-fourth of a teaspoonful of sage, a teaspoonful of salt, a very little pepper and an eighth of a cupful of water
Cook this with the app: pantry check, scaling, and the assistant.