Veal Stew

Name: Veal Stew
Ingredients: iy2 pounds veal with small piece of suet; 1 can tomato soup; add one tablespoon flour

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

1044Calories

134 gProtein

14 gCarbs

47 gFat

Full nutrition (33 nutrients)

Calories1044 kcal

Protein134 g

Carbohydrates14 g

Fiber0.7 g

Sugars4.8 g

Total Fat47 g

Saturated Fat19 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.4 g

Cholesterol558 mg

Sodium598 mg

Potassium2288 mg

Calcium113 mg

Iron6.7 mg

Magnesium174 mg

Phosphorus1406 mg

Zinc21 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C7.6 mg

Vitamin A12 mcg

Vitamin E2 mg

Vitamin K1.8 mcg

Vitamin B62.8 mg

Vitamin B129.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)52 mg

Folate101 mcg

Choline7.6 mg

Caffeine0 mg

Water606 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 46. The excerpt below is the record exactly as published.

VEAL STEW iy2 pounds veal with small piece of suet 1 can tomato soup. Cook meat until tender and take fat out and brown it, add one tablespoon flour

Cook this with the app: pantry check, scaling, and the assistant.