Vitello Uccelletto
From The gourmet's guide to Europe, 1903
A very favorite dish in Genoa.
Presented as published in 1903. 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
973Calories
100 gProtein
18 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories973 kcal
Protein100 g
Carbohydrates18 g
Fiber3.6 g
Sugars9.3 g
Total Fat34 g
Saturated Fat31 g
Monounsaturated Fat88 g
Polyunsaturated Fat13 g
Omega-30.7 g
Cholesterol410 mg
Sodium434 mg
Potassium2579 mg
Calcium124 mg
Iron6 mg
Magnesium181 mg
Phosphorus1140 mg
Zinc16 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A125 mcg
Vitamin E2.9 mg
Vitamin K24 mcg
Vitamin B62.4 mg
Vitamin B126.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)40 mg
Folate112 mcg
Choline33 mg
Caffeine0 mg
Water848 g
As published
This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 134. The excerpt below is the record exactly as published.
Vitello Uccelletto , little squares of veal saute with fresh tomatoes in oil and red wine
Cook this with the app: pantry check, scaling, and the assistant.