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Cold-Meat Cutlets
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
414Calories
18 gProtein
54 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories414 kcal
Protein18 g
Carbohydrates54 g
Fiber4.5 g
Sugars5.7 g
Total Fat20 g
Saturated Fat5.1 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.3 g
Cholesterol72 mg
Sodium2989 mg
Potassium447 mg
Calcium131 mg
Iron5.3 mg
Magnesium46 mg
Phosphorus203 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C6.5 mg
Vitamin A138 mcg
Vitamin E1.9 mg
Vitamin K8.9 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate84 mcg
Choline22 mg
Caffeine0 mg
Water51 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 489. The excerpt below is the record exactly as published.
Cold-Meat Cutlets. — Chop and pound jib. of cold Meat, mix with it jib. of sifted breadcrumbs, loz. of butter, and a seasoning of salt, cayenne, and ketchup. Work this mixture to a stifl’ paste with a beaten egg
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