Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Quince | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 1/2 veal, cut in pieces
- 2 1/2 kg quince, cleaned and cut in thick pieces
- 650 gr fresh tomatoes, mashed
- 2 spoons butter
- Salt
- =
Directions
Burn butter on a saucepan and roast the meat on all sides. Add tomato mash plus little water, enough to cover the meat. Simmer until half of the water is absorbed. In the meantime, roast the quince, which have already been cleaned and cut. Add them into the saucepan and simmer until the remaining water is absorbed. Add more water if meat is not ready and simmer for more time, if necessary.