Vitella
From Delicate dishes, 1896
Presented as published in 1896. 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
369Calories
47 gProtein
6 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories369 kcal
Protein47 g
Carbohydrates6.1 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat6.6 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat1.1 g
Cholesterol225 mg
Sodium203 mg
Potassium761 mg
Calcium46 mg
Iron2.4 mg
Magnesium61 mg
Phosphorus491 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate43 mcg
Choline0 mg
Caffeine0 mg
Water412 g
As published
This recipe was extracted from Delicate dishes (1896), page 19. The excerpt below is the record exactly as published.
VITELLA. Melt I tablespoonful of butter in a saucepan but do not brown it, add i tablespoonful of flour and stir until smooth, season with salt and pepper and gradually mix with it % pint of stock or boiling water. When it thickens and is quite smooth add i cup of veal cut in Small, thin slices
Cook this with the app: pantry check, scaling, and the assistant.