Veal with Potatoes
From Home dissertations, 1891
Presented as published in 1891. 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
1765Calories
45 gProtein
397 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1765 kcal
Protein45 g
Carbohydrates397 g
Fiber43 g
Sugars15 g
Total Fat4.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium1182 mg
Potassium7788 mg
Calcium520 mg
Iron47 mg
Magnesium444 mg
Phosphorus1101 mg
Zinc5.9 mg
Copper2 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C355 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K36 mcg
Vitamin B65.5 mg
Vitamin B120 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)28 mg
Folate410 mcg
Choline230 mg
Caffeine0 mg
Water1811 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 101. The excerpt below is the record exactly as published.
a dozen or more medium-size potatoes, and put them into the pan with the meat ; turn them occasionally to insure equal cooking, and, when the veal is done, arrange them around it on a hot platter ; make a gravy for the veal by using the drippings in the baking-pan ; after the meat is taken up set the pan over the fire, stir into it a heaping tablespoon of flour and brown it, then stir in gradually a pint of boiling water and a palatable seasoning of salt
Cook this with the app: pantry check, scaling, and the assistant.