gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cote de Veau Froide en Belle Vue
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
27Calories
3 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein2.7 g
Carbohydrates1.6 g
Fiber0.6 g
Sugars0.4 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol7.8 mg
Sodium16 mg
Potassium46 mg
Calcium6 mg
Iron0.3 mg
Magnesium6.8 mg
Phosphorus32 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.4 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.8 mcg
Choline15 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 245. The excerpt below is the record exactly as published.
COTE DE VEAU FROIDE EN BELLE VUE Let a little jelly set in a utensil somewhat resembling a cutlet in shape. Trim the veal cutlet; decorate it with various little vegetables
Cook this with the app: pantry check, scaling, and the assistant.