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Veal Stew, Piquant
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
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
500Calories
61 gProtein
13 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein61 g
Carbohydrates13 g
Fiber0.9 g
Sugars2.1 g
Total Fat21 g
Saturated Fat8.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Cholesterol248 mg
Sodium283 mg
Potassium1417 mg
Calcium96 mg
Iron2.7 mg
Magnesium97 mg
Phosphorus682 mg
Zinc9.8 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K57 mcg
Vitamin B61.4 mg
Vitamin B124.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)23 mg
Folate49 mcg
Choline3.1 mg
Caffeine0 mg
Water520 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2170. The excerpt below is the record exactly as published.
Veal Stew, Piquant. —Take two pounds of lean veal from the fiUet. Cut these into pieces half an inch square, season with salt Jind pepper, dredge them with flour, and fry in butter till lightly browned. Fry with them a moderate-sized cucumber sliced and floured, a quarter of a pint of green gooseberries opened and seeded, a shred lettuce, and a few onions
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