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Veal with Macaroni
From The new practical housekeeping, 1890
Serves 1
Presented as published in 1890. 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
637Calories
34 gProtein
86 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein34 g
Carbohydrates86 g
Fiber3.8 g
Sugars5.4 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol233 mg
Sodium629 mg
Potassium556 mg
Calcium61 mg
Iron3 mg
Magnesium81 mg
Phosphorus439 mg
Zinc4 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate52 mcg
Choline182 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 397. The excerpt below is the record exactly as published.
Veal with Macaroni. — Cut some nice slices from a cold fillet of veal, trim off the brown outside, and mince the meat finely with three tablespoons chopped ham for every three-fourths pint veal ; should the meat be very dry, add tablespoon good gravy. Season highly with pepper and salt, add quarter teaspoon ^ated nutmeg and quarter pint bread-crumbs, and mix these ingredients with one or two well-beaten eggs, which should bind the mixture and make it like force-meat. In the meantime, boil a quarter pound macaroni
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