Veal with Asparagus Tips

Name: Veal with Asparagus Tips
Ingredients: Two cups very tender veal, roast or stewed.; One cup cooked asparagus tips, fresh or canned.; One tablespoonful butter.; Yolks of two hard-boiled eggs.; Half pint milk.

From The chafing-dish supper, 1894

Presented as published in 1894. 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

974Calories

111 gProtein

15 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories974 kcal

Protein111 g

Carbohydrates15 g

Fiber2.9 g

Sugars12 g

Total Fat61 g

Saturated Fat18 g

Monounsaturated Fat14 g

Polyunsaturated Fat2.9 g

Omega-30 g

Cholesterol449 mg

Sodium914 mg

Potassium2168 mg

Calcium405 mg

Iron4.9 mg

Magnesium161 mg

Phosphorus1297 mg

Zinc16 mg

Copper0.7 mg

Manganese0.4 mg

Vitamin D2.3 mcg

Vitamin C44 mg

Vitamin A150 mcg

Vitamin E5.4 mg

Vitamin K144 mcg

Vitamin B62.1 mg

Vitamin B127.7 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)38 mg

Folate305 mcg

Choline81 mg

Caffeine0 mg

Water749 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.

VEAL WITH ASPARAGUS TIPS. Two cups very tender veal, roast or stewed. One cup cooked asparagus tips, fresh or canned. One tablespoonf ul butter. Yolks of two hard-boiled eggs. Half pint milk. Rub the yolks and butter to a paste and heat it with the milk in the chaf- ing-dish. Stir until thoroughly blended. Lay in the veal and asparagus, season with salt and white pepper, and cook about five minutes. 94 £(5e C0afmgs©i00 JJupper VEAL WITH TOMATO SAUCE. One tablespoonful butter.

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