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Veal Stew
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
504Calories
59 gProtein
5 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein59 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars2.1 g
Total Fat29 g
Saturated Fat10 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2 g
Cholesterol263 mg
Sodium251 mg
Potassium1027 mg
Calcium60 mg
Iron2.6 mg
Magnesium78 mg
Phosphorus631 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B124.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate49 mcg
Choline5.3 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 25. The excerpt below is the record exactly as published.
Veal Stew. — Two pounds of veal, one tablespoonful of lard, one ' tablespoonful of butter ; slice one medium sized onion over the meat, add one half teacup of vinegar
Cook this with the app: pantry check, scaling, and the assistant.