Veal Stew
From Cooking in the elementary schools, January, 1922, 1922
Presented as published in 1922. 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
2093Calories
162 gProtein
254 gCarbs
49 gFat
Full nutrition (33 nutrients)
Calories2093 kcal
Protein162 g
Carbohydrates254 g
Fiber37 g
Sugars44 g
Total Fat49 g
Saturated Fat20 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.1 g
Cholesterol558 mg
Sodium7917 mg
Potassium7917 mg
Calcium460 mg
Iron16 mg
Magnesium469 mg
Phosphorus2185 mg
Zinc25 mg
Copper2.1 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C232 mg
Vitamin A3006 mcg
Vitamin E4.3 mg
Vitamin K67 mcg
Vitamin B66.5 mg
Vitamin B129.1 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)66 mg
Folate415 mcg
Choline168 mg
Caffeine0 mg
Water1967 g
As published
This recipe was extracted from Cooking in the elementary schools, January, 1922 (1922) by Chicago (Ill.). Board of Education. Education Division., page 6. The excerpt below is the record exactly as published.
Veal Stew Orange and Nut Salad Simple Dessert VEAL STEW 11/2 lbs. lean veal 1 T. salt 6 medium carrots 3 T. flour 6 medium potatoes 2 T. fat 1 stalk celery or or small piece of suet 3 medium onions
Cook this with the app: pantry check, scaling, and the assistant.