gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free

Chopped Veal Cutlets

Name: Chopped Veal Cutlets
Yield: 1 servings
Ingredients: one pint of raw veal; one-third cup blanched almonds; a scant teaspoon of salt; a little pepper; onion juice; chopped parsley

From The Toronto Cook Book, 1915

Serves 1

Presented as published in 1915. 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

997Calories

104 gProtein

27 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories997 kcal

Protein104 g

Carbohydrates27 g

Fiber12 g

Sugars2.6 g

Total Fat54 g

Saturated Fat15 g

Monounsaturated Fat26 g

Polyunsaturated Fat7.8 g

Omega-30 g

Cholesterol388 mg

Sodium2727 mg

Potassium2158 mg

Calcium301 mg

Iron8 mg

Magnesium273 mg

Phosphorus1209 mg

Zinc16 mg

Copper1.3 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A6.8 mcg

Vitamin E12 mg

Vitamin K41 mcg

Vitamin B62.1 mg

Vitamin B126.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)37 mg

Folate87 mcg

Choline26 mg

Caffeine0 mg

Water363 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 142. The excerpt below is the record exactly as published.

Chopped Veal Cutlets Chop enough raw veal to make one pint. It will take one pound of solid meat ; chop with the meat one-third cup blanched almonds. To the meat and almonds add a scant teaspoon of salt, a little pepper, onion juice, and chopped parsley

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