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Veal with Oysters
From The national course in home economics, 1917
Serves 3
Serve very hot in a covered dish.
Presented as published in 1917. 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
562Calories
73 gProtein
7 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories562 kcal
Protein73 g
Carbohydrates6.7 g
Fiber0 g
Sugars1.5 g
Total Fat25 g
Saturated Fat9.6 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat2.8 g
Cholesterol347 mg
Sodium459 mg
Potassium1339 mg
Calcium192 mg
Iron14 mg
Magnesium117 mg
Phosphorus854 mg
Zinc107 mg
Copper7.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E2.9 mg
Vitamin K2.5 mcg
Vitamin B61.3 mg
Vitamin B1226 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate57 mcg
Choline161 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 96. The excerpt below is the record exactly as published.
VEAL WITH OYSTERS. Take two pounds of tender veal, cut into thin bits, dredge with flour and fry in enough hot lard to prevent sticking; when nearly done add one and one-half pints of oysters, thickened with a little flour; season with salt
Cook this with the app: pantry check, scaling, and the assistant.