Veal with Tomato Sauce

Name: Veal with Tomato Sauce
Ingredients: One tablespoonful butter.; Two tablespoonfuls good tomato cat-sup.; Half pint veal stock.; Two cups cold roast veal, cut in small pieces.

From The chafing-dish supper, 1894

Beef and mutton may be warmed over with the same sauce, substituting beef or mutton stock for veal.

Presented as published in 1894. 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

752Calories

97 gProtein

12 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories752 kcal

Protein97 g

Carbohydrates12 g

Fiber0 g

Sugars8.6 g

Total Fat43 g

Saturated Fat13 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.3 g

Cholesterol419 mg

Sodium1178 mg

Potassium2015 mg

Calcium97 mg

Iron4.7 mg

Magnesium135 mg

Phosphorus1045 mg

Zinc15 mg

Copper0.7 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.3 mg

Vitamin K0.2 mcg

Vitamin B62.1 mg

Vitamin B126.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)38 mg

Folate66 mcg

Choline11 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.

VEAL WITH TOMATO SAUCE. One tablespoonful butter. Two tablespoonfuls good tomato cat- sup. Half pint veal stock. Two cups cold roast veal, cut in small pieces.

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