Veal Shoulder—Bourgeoise

Name: Veal Shoulder—Bourgeoise
Ingredients: Lay on them a shoulder of veal; Mix a pint of hot water; a tablespoon of vinegar; three chopped onions; a bit of garlic; a kitchen bouquet; a chopped green pepper; two tablespoons of olive oil

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

190Calories

5 gProtein

43 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories190 kcal

Protein5.3 g

Carbohydrates43 g

Fiber7.8 g

Sugars19 g

Total Fat0.5 g

Saturated Fat4.4 g

Monounsaturated Fat19 g

Polyunsaturated Fat2.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium32 mg

Potassium662 mg

Calcium119 mg

Iron0.9 mg

Magnesium50 mg

Phosphorus131 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K1.8 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate86 mcg

Choline27 mg

Caffeine0 mg

Water891 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 54. The excerpt below is the record exactly as published.

VEAL SHOULDER— BOURGEOISE Place a few slices of fresh pork or bacon in a Dutch oven or casserole. Lay on them a shoulder of veal and cover with more slices. Mix a pint of hot water with a table- spoon of vinegar, three chopped onions, a bit of garlic, a kitchen bouquet, a chopped green pepper (without seed), and two tablespoons of olive oil

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