Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
124
Calories
3g
Protein
0g
Fat
29g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 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
- one tablespoon salt
- one sliced carrot
- one sliced parsnip
- one small onion
- salt
Directions
1
Cut veal into good sized squares. Put in the pot with boil- ing water, add one sliced carrot, one sliced parsnip, one small onion, one tablespoon salt. Boil two hours. Remove vege- tables fifteen minutes before serving, adding several small peeled potatoes, and egg dumplings, and cover tight. Dump- lings can' be steamed if preferred. Thicken gravy and serve on a large hot platter garnished with water cress. — Miss Charlotte Wickstrom, Hartford, Conn.
Recipe sourced from
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