Veal with Tomatoes
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
682Calories
85 gProtein
2 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories682 kcal
Protein85 g
Carbohydrates2.5 g
Fiber0.7 g
Sugars1.6 g
Total Fat35 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.5 g
Cholesterol281 mg
Sodium416 mg
Potassium1040 mg
Calcium110 mg
Iron5.7 mg
Magnesium152 mg
Phosphorus931 mg
Zinc15 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D6.8 mcg
Vitamin C8.2 mg
Vitamin A25 mcg
Vitamin E1.7 mg
Vitamin K10 mcg
Vitamin B62 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)21 mg
Folate23 mcg
Choline424 mg
Caffeine0 mg
Water386 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 7. The excerpt below is the record exactly as published.
VEAL W!TH TOMATOES. 1 lb- veal cutlets (ham part)
Cook this with the app: pantry check, scaling, and the assistant.