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Veal (Stewed)
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
208Calories
4 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories208 kcal
Protein4.1 g
Carbohydrates46 g
Fiber0.8 g
Sugars0.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.4 mg
Potassium71 mg
Calcium17 mg
Iron2.5 mg
Magnesium15 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate132 mcg
Choline3.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 31. The excerpt below is the record exactly as published.
Yeal (Stewed) — Two qts. of water, 1 peeled onion, a few blades of mace, a little salt, }£ lb. of rice, butter, chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.