Brazil Nut Cutlets

Name: Brazil Nut Cutlets
Ingredients: Four ounces of Breadcrumbs; Three ounces of skinned and grated Brazil Nuts; Whites of three Eggs; Half a pint of White Sauce; Two teaspoonfuls of mixed Herbs (Parsley, Thyme, and Mace)

From The Apsley cookery book, 1905

Make into ten cutlets.

Presented as published in 1905. 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

1413Calories

57 gProtein

123 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories1413 kcal

Protein57 g

Carbohydrates123 g

Fiber11 g

Sugars20 g

Total Fat75 g

Saturated Fat9.8 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol577 mg

Sodium1687 mg

Potassium1328 mg

Calcium744 mg

Iron11 mg

Magnesium394 mg

Phosphorus1346 mg

Zinc7.9 mg

Copper1.9 mg

Manganese2.2 mg

Vitamin D3 mcg

Vitamin C0.3 mg

Vitamin A439 mcg

Vitamin E1.9 mg

Vitamin K8.4 mcg

Vitamin B60.5 mg

Vitamin B123 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8.4 mg

Folate215 mcg

Choline458 mg

Caffeine0 mg

Water323 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 76. The excerpt below is the record exactly as published.

Brazil Nut Cutlets. Ingredients. Four ounces of Bread-crumbs. Three ounces of skinned and grated Brazil Nuts. Whites of three Eggs. Half a pint of White Sauce. Two teaspoonfuls of mixed Herbs (Parsley, Thyme, and Mace)

Cook this with the app: pantry check, scaling, and the assistant.