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Veal Tea for Infants and Invalids
From Cassell's dictionary of cookery, 1892
Serves 2
Ingredients sufficient for a breakfast-cupful of tea.
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
344Calories
44 gProtein
4 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories344 kcal
Protein44 g
Carbohydrates4.4 g
Fiber0.1 g
Sugars0.2 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Cholesterol186 mg
Sodium196 mg
Potassium721 mg
Calcium42 mg
Iron2 mg
Magnesium57 mg
Phosphorus462 mg
Zinc7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate34 mcg
Choline0.1 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 2 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 Tea for Infants and Invalids. — Take a pound of lean veal, cut it into small pieces, sprinkle a pinch of salt over it, put it into a saucepan, and pour upon it a pint of cold water. Let it boil, and skim carefully, then simmer gently for an hour. Pour it out, strain it, and it will be ready for use. To thicken it, mix a tea-spoonful of arrowroot with a table- spoonful of cold water, and stir the boiling tea slowly into this, or boil a spoonful of arrowroot or sago
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