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Veal with Asparagus Tips
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
507Calories
59 gProtein
8 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories507 kcal
Protein59 g
Carbohydrates7.9 g
Fiber1.4 g
Sugars6.7 g
Total Fat31 g
Saturated Fat11 g
Monounsaturated Fat9 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol411 mg
Sodium519 mg
Potassium1147 mg
Calcium227 mg
Iron3.1 mg
Magnesium85 mg
Phosphorus735 mg
Zinc8.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C22 mg
Vitamin A149 mcg
Vitamin E2.3 mg
Vitamin K72 mcg
Vitamin B61.1 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)19 mg
Folate174 mcg
Choline187 mg
Caffeine0 mg
Water403 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 148. The excerpt below is the record exactly as published.
VEAL WITH ASPARAGUS TIPS (Both). Two cups very tender veal, roast or stewed. One cup of cooked aspar- agus tips. One tablespoonful of butter. Yolks of two hard-boiled eggs. One-half pint of milk. Salt. White pepper
Cook this with the app: pantry check, scaling, and the assistant.