Veau au Vin Rouge

Name: Veau au Vin Rouge
Ingredients: 11% pounds breast or shoulder of veal, cut in small pieces; 2 tablespoons butter; 2 tablespoons flour; 1 cup hot water; 1 cup red wine; 1 teaspoon salt; Y, teaspoon pepper; 2 cloves; herb bouquet; 8 small onions; Y%, pound mushrooms

From Waldensian cookery, 1957

Presented as published in 1957. 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

1769Calories

154 gProtein

138 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories1769 kcal

Protein154 g

Carbohydrates138 g

Fiber23 g

Sugars57 g

Total Fat70 g

Saturated Fat20 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol621 mg

Sodium2970 mg

Potassium4959 mg

Calcium424 mg

Iron11 mg

Magnesium341 mg

Phosphorus2002 mg

Zinc25 mg

Copper2 mg

Manganese2.4 mg

Vitamin D0.5 mcg

Vitamin C94 mg

Vitamin A0.3 mcg

Vitamin E2 mg

Vitamin K7.6 mcg

Vitamin B64.6 mg

Vitamin B129.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)3.2 mg

Niacin (B3)62 mg

Folate383 mcg

Choline126 mg

Caffeine0 mg

Water2219 g

As published

This recipe was extracted from Waldensian cookery (1957), page 15. The excerpt below is the record exactly as published.

VEAU AU VIN ROUGE (Veal in Red Wine) 11% pounds breast or shoulder of veal, cut in small pieces 2 tablespoons butter 2 tablespoons flour 1 cup hot water 1 cup red wine 1 teaspoon salt Y, teaspoon pepper 2 cloves herb bouquet 8 small onions Y%, pound mushrooms

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