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Cheese Cutlets
From Royal Victoria cook book, 1900
Serves 6
Presented as published in 1900. 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
802Calories
41 gProtein
100 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein41 g
Carbohydrates100 g
Fiber3.8 g
Sugars3.2 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol112 mg
Sodium1438 mg
Potassium429 mg
Calcium747 mg
Iron2.2 mg
Magnesium93 mg
Phosphorus758 mg
Zinc5.3 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.6 mg
Vitamin K1.5 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate34 mcg
Choline36 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 42. The excerpt below is the record exactly as published.
CHEESE CUTLETS.—Two tablespoons butter, 2 tablespoons flour, $ cup of hot milk, 4 cup grated cheese, 4 cup boiled macaroni, salt, cayenne, 1 egg, cracker crumbs, flour torollin
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