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Veal Stew
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
411Calories
35 gProtein
41 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein35 g
Carbohydrates41 g
Fiber1.8 g
Sugars1.1 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium620 mg
Potassium730 mg
Calcium62 mg
Iron6 mg
Magnesium64 mg
Phosphorus380 mg
Zinc5.1 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C3.8 mg
Vitamin A0.1 mcg
Vitamin E0.4 mg
Vitamin K0.7 mcg
Vitamin B60.8 mg
Vitamin B122 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate95 mcg
Choline1.6 mg
Caffeine0 mg
Water402 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 104. The excerpt below is the record exactly as published.
VEAL STEW. — Cut up 2 pounds of veal, and after having wash- ed it carefully, put it in the dinner^pot; add 3 pints of water, put in 1 onion, pepper and salt, and let it stew an hour; then add sliced potatoes, and take a crust made with a pint of flour, a cup of sour milk, and ^ a teaspoon of soda sifted through the flour, a pinch of salt
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