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Veal Stew
From Buckeye cookery, 1892
Serves 6
Presented as published in 1892. 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
280Calories
9 gProtein
56 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories280 kcal
Protein8.8 g
Carbohydrates56 g
Fiber6.3 g
Sugars6.4 g
Total Fat2.9 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium49 mg
Potassium1397 mg
Calcium136 mg
Iron2.4 mg
Magnesium79 mg
Phosphorus253 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.8 mcg
Vitamin C59 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate45 mcg
Choline51 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 115. The excerpt below is the record exactly as published.
Vear STEW. Boil two and a half pounds of the breast of veal one hour iy © water enough to cover, add a dozen potatoes, and cook half an heur; ; before taking off the stove, add one pint of milk and flour enough to thicken; season to taste
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