gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Tea or Broth
From The thorough good cook, 1895
Serves 2
This broth can be made more nourishing by adding a calf's foot.
Presented as published in 1895. 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
485Calories
97 gProtein
0 gCarbs
8 gFat
Full nutrition (28 nutrients)
Calories485 kcal
Protein97 g
Carbohydrates0 g
Fiber0 g
Total Fat8 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.8 g
Cholesterol354 mg
Sodium290 mg
Potassium1687 mg
Calcium23 mg
Iron3.6 mg
Magnesium122 mg
Phosphorus1012 mg
Zinc11 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin B62.1 mg
Vitamin B124.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)43 mg
Folate64 mcg
Water344 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 55. The excerpt below is the record exactly as published.
Veal Tea or Broth. Take two pounds of the fleshy part of a leg of veal
Cook this with the app: pantry check, scaling, and the assistant.