Veal with Flour Balls

Name: Veal with Flour Balls
Ingredients: three tablespoonfuls of flour; half a glass of water; four ounces of flour; a teaspoonful of Royal Baking Powder; the parsley with its seasoning

From French dishes for American tables, 1886

Presented as published in 1886. 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

503Calories

15 gProtein

107 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories503 kcal

Protein15 g

Carbohydrates107 g

Fiber0 g

Sugars0 g

Total Fat2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium356 mg

Potassium188 mg

Calcium356 mg

Iron8.2 mg

Magnesium39 mg

Phosphorus588 mg

Zinc1 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)9.2 mg

Folate219 mcg

Choline0 mg

Caffeine0 mg

Water132 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 35. The excerpt below is the record exactly as published.

three table- spoonfuls of flour with half a glass of water, which add to your veal and boil ten minutes longer. Put in a bowl four ounces of flour with a teaspoonful of Royal Baking Powder, and mix well with a little wa- ter, so as to form a soft paste, with which make lit- tle round balls, poach them in boiling water, add them to your veal in the saucepan, having removed the parsley with its seasoning

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