Veal Roll
From The Carbon County cook book, 1926
About 60 cents worth of veal will make 5 rolls. This serves nicely with either baked or mashed potatoes.
Presented as published in 1926. 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
232Calories
8 gProtein
9 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories232 kcal
Protein7.9 g
Carbohydrates9.3 g
Fiber0.9 g
Sugars4.9 g
Total Fat18 g
Saturated Fat6.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol32 mg
Sodium407 mg
Potassium233 mg
Calcium20 mg
Iron0.8 mg
Magnesium17 mg
Phosphorus96 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C8.1 mg
Vitamin A17 mcg
Vitamin E0.4 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline31 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 36. The excerpt below is the record exactly as published.
Veal Roll. Chop and mix together 3 thin slices bacon, 1 but- ton garlic, some parsley, onion size of walnut, salt and pepper. Then cut veal steak or veal sirloin into pieces of about 2 inch squares or little larger and fill with some of the above mixture. Fasten the rolls with 2 toothpicks, spread with flour and put into -asserole. Cover rolls with 1 can tomato soup mixed with 1 cup water
Cook this with the app: pantry check, scaling, and the assistant.