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Veal Stew
From The new practical housekeeping, 1890
Serves 1
Rice may be served instead of peas.
Presented as published in 1890. 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
153Calories
13 gProtein
21 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories153 kcal
Protein13 g
Carbohydrates21 g
Fiber8.3 g
Sugars8.2 g
Total Fat2.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Cholesterol21 mg
Sodium2361 mg
Potassium433 mg
Calcium41 mg
Iron2.4 mg
Magnesium54 mg
Phosphorus207 mg
Zinc2.6 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A55 mcg
Vitamin E0.3 mg
Vitamin K36 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate98 mcg
Choline41 mg
Caffeine0 mg
Water133 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 375. The excerpt below is the record exactly as published.
bonea of breast of veal cracked, bo that it «aa be easily carved, duat with flour, put over the fire in a dripping pan containing enough hot butter to prevent burning, and brown it quickly on both sides ; pour over enough boiling water to cover, Beason with a teaspoon of salt and a dust of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.