Veal Stock

Name: Veal Stock
Ingredients: a quarter of a pound of the shin of veal; three pints of water; a handful of sorrel; a small lettuce; one small onion; the least pinch of pounded mace; the necessary amount of salt; the necessary amount of pepper

From Cookery, 1897

This stock is nourishing and good for invalids.

Presented as published in 1897. 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

326Calories

28 gProtein

34 gCarbs

8 gFat

Full nutrition (33 nutrients)

Calories326 kcal

Protein28 g

Carbohydrates34 g

Fiber2.6 g

Sugars6.4 g

Total Fat8.3 g

Saturated Fat3.2 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat0.6 g

Cholesterol93 mg

Sodium238 mg

Potassium1424 mg

Calcium179 mg

Iron1.5 mg

Magnesium94 mg

Phosphorus389 mg

Zinc4.8 mg

Copper0.5 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K124 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate43 mcg

Choline9.2 mg

Caffeine0 mg

Water2207 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 7. The excerpt below is the record exactly as published.

eal Stock. — This is more nourishing than the former, and also very good for invalids. Take a quarter of a pound of the shin of veal, or a piece of the lean without any fat, cut it into small pieces, and put it over the fire in three pints of water ; let it simmer, skimming carefully the while. Add the necessary amount of salt and pepper, a handful of sorrel, a small lettuce, some chervil, one small onion, and the least pinch of pounded mace

Cook this with the app: pantry check, scaling, and the assistant.