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Veal Olives
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6.
Presented as published in 1896. 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
177Calories
32 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein32 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat1.8 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Cholesterol118 mg
Sodium95 mg
Potassium555 mg
Calcium7.6 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus333 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K5.9 mcg
Vitamin B60.7 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate21 mcg
Choline135 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 125. The excerpt below is the record exactly as published.
VEAL OLIVES 2 pounds veal from leg, Bacon cut in 4-inch slices Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.