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Veal Stuffing

Name: Veal Stuffing
Yield: 1 servings
Ingredients: some suet; a little parsley; a little shallot; a little thyme; knotted marjoram; basil; a couple of eggs; salt; pepper; the grated peel of half a lemon; a few bread crumbs

From Recipes for the million, 1891

Serves 1

Presented as published in 1891. 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

101Calories

7 gProtein

10 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories101 kcal

Protein7.4 g

Carbohydrates9.7 g

Fiber2.8 g

Sugars2.7 g

Total Fat5.1 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium73 mg

Potassium207 mg

Calcium54 mg

Iron1.5 mg

Magnesium14 mg

Phosphorus115 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C53 mg

Vitamin A81 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate35 mcg

Choline152 mg

Caffeine0 mg

Water127 g

As published

This recipe was extracted from Recipes for the million (1891), page 218. The excerpt below is the record exactly as published.

VEAL STUFFING. — Chop up some suet, with a little parsley and shallot ; rub a little thyme, knotted marjoram, and basil through a sieve, and add them to the suet with a few bread crumbs, the grated peel of half a lemon, and a couple of eggs ; season with salt and pepper

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