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Veal with Asparagus Tips
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
636Calories
78 gProtein
7 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories636 kcal
Protein78 g
Carbohydrates7.4 g
Fiber1.4 g
Sugars6.1 g
Total Fat37 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol300 mg
Sodium469 mg
Potassium1108 mg
Calcium219 mg
Iron3.2 mg
Magnesium85 mg
Phosphorus734 mg
Zinc12 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C22 mg
Vitamin A75 mcg
Vitamin E2.1 mg
Vitamin K88 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate157 mcg
Choline317 mg
Caffeine0 mg
Water328 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.
VEAL WITH ASPARAGUS TIPS 2 cups cooked veal Yolks of 2 hard-boiled eggs 1 cup cooked asparagus tips 1 cup milk 1 tablespoon butter Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.