dairy-freenut-freeegg-freesoy-free
Veal Squabs
From The New century cook book, 1899
Serves 1
Thicken the gravy and pour it around the squabs.
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
360Calories
17 gProtein
59 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories360 kcal
Protein17 g
Carbohydrates59 g
Fiber5.3 g
Sugars10 g
Total Fat6.1 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1.6 g
Cholesterol36 mg
Sodium510 mg
Potassium464 mg
Calcium180 mg
Iron5.8 mg
Magnesium58 mg
Phosphorus242 mg
Zinc22 mg
Copper1.7 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C11 mg
Vitamin A6.5 mcg
Vitamin E0.6 mg
Vitamin K5.4 mcg
Vitamin B60.4 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.7 mg
Folate97 mcg
Choline74 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from The New century cook book (1899), page 28. The excerpt below is the record exactly as published.
Veal Squabs. Have veal cutlets cut quite thin, make a dressing of bread crumbs as for roast turkey, season the dressing with a little finely chopped onion, spread each cutlet with the dressing. Lay a good sized oyster in the center of each cutlet
Cook this with the app: pantry check, scaling, and the assistant.