Photo: K8
Estimated Nutrition (whole recipe, rough)
75
Calories
2g
Protein
0g
Fat
18g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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
- one veal shank
- one onion
- one carrot
- one pint
- salt
- pepper
Directions
1
Cook one veal shank with water to cover, one onion, one carrot, piece of celery, salt and pepper to taste. Cook until meat drops from bone. Pick meat fine, strain liquor and boil until reduced to one pint. Wet mould and pour in mixture, set in cool place to stiffen, turn out and garnish as desired. Mrs. S. M. Murdock.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive