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Cutlets a la Milanaise
From Miss Cameron's cookery book, 1898
Serves 3
Mutton cutlets can be dressed in the same way.
Presented as published in 1898. 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
664Calories
56 gProtein
26 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories664 kcal
Protein56 g
Carbohydrates26 g
Fiber0.9 g
Sugars3.9 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol224 mg
Sodium873 mg
Potassium673 mg
Calcium325 mg
Iron3.8 mg
Magnesium103 mg
Phosphorus727 mg
Zinc8.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0.6 mg
Vitamin A178 mcg
Vitamin E1.3 mg
Vitamin K4.1 mcg
Vitamin B61.1 mg
Vitamin B126.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate28 mcg
Choline274 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 23. The excerpt below is the record exactly as published.
Cutlets a la Milanaise. One and a half lb. veal outlets, 2 oz. grated Parmesan cheese, 2 oz. boiled macaroni, \ pint thick white sauce, some tomato sauce, 1 egg, and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.