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Veal Stew
From Modern cookery, in all its branches, 1884
Serves 4
A bunch of green onions can be added for flavor.
Presented as published in 1884. 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
370Calories
46 gProtein
8 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein46 g
Carbohydrates8.2 g
Fiber0 g
Sugars0.1 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Cholesterol186 mg
Sodium438 mg
Potassium1096 mg
Calcium74 mg
Iron1.9 mg
Magnesium75 mg
Phosphorus514 mg
Zinc7.4 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K55 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate29 mcg
Choline0.8 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 214. The excerpt below is the record exactly as published.
half a pint, or rather more, of boiling water, broth, or gravy. Add as much salt and pepper as it requires. Give it a minute’s simmer, and pour it over the meat, shaking it well round the pan as this is done. Let the veal stew gently from three quarters of an hour to an hour. A bunch of green onions cut small may be added to the other vege- tables if liked ; and the veal will eat better, if slightly seasoned with salt and pepper before it is floured ; a portion of fat can be left on it if preferred. Veal 2 lbs.; cucumbers, 2; lettuce, 1; green gooseberries, 24
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