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Veal Rechauffe
From Superior cook book, 1905
Serves 1
Serve hot before adding veal and bread crumbs to make it much lighter.
Presented as published in 1905. 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
929Calories
68 gProtein
93 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories929 kcal
Protein68 g
Carbohydrates93 g
Fiber5.2 g
Sugars20 g
Total Fat41 g
Saturated Fat12 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol255 mg
Sodium1284 mg
Potassium1467 mg
Calcium557 mg
Iron8.1 mg
Magnesium136 mg
Phosphorus918 mg
Zinc9.9 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D2.3 mcg
Vitamin C2.1 mg
Vitamin A79 mcg
Vitamin E0.8 mg
Vitamin K9.2 mcg
Vitamin B61.3 mg
Vitamin B124.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)25 mg
Folate148 mcg
Choline60 mg
Caffeine0 mg
Water409 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 21. The excerpt below is the record exactly as published.
Veal Rechauffe. Chop line enough cold veal to make 1 cupful, add to it 1 cupful of bread crumbs, mixing lightly; .<eason Avith I small teaspoon of salt and \ teaspoonful black pepper; let 1 cupful of milk come to a boil ; mix 1 tablespoonful of butter with 1 of llour thorouuhlv and add to milk, with 1 tablespoonful of Worcestershire sance
Cook this with the app: pantry check, scaling, and the assistant.