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Veal Scollop
From The Ideal cook book, 1899
Serves 2
Do not get it too dry.
Presented as published in 1899. 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
72Calories
6 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories72 kcal
Protein6.3 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.2 g
Total Fat4.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium71 mg
Potassium69 mg
Calcium28 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus99 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 40. The excerpt below is the record exactly as published.
Veal Scollop—lIngredients—Pepper and salt, crackers, milk and gravy from meat, 2 eggs, butter
Cook this with the app: pantry check, scaling, and the assistant.