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Cutlets (a ritalienne)
From Cassell's dictionary of cookery, 1892
Serves 2
Time: a quarter of an hour to fry. Sufficient for four or five persons.
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
653Calories
88 gProtein
0 gCarbs
31 gFat
Full nutrition (28 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Total Fat31 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol372 mg
Sodium372 mg
Potassium1429 mg
Calcium68 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus921 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)34 mg
Folate59 mcg
Water330 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 456. The excerpt below is the record exactly as published.
Cutlets (a ritalienne). — Cut two pounds of the fillet of veal in slices about three-quarters of an inch thick. Shape them into round cutlets three inches in diameter, flour them well, and fry them in hot butter until done enough. When they are browned the pan should be held high above the fire, and covered so that the cutlets may become sufficiently cooked without being dry. Serve them on macaroni, which has been stewed until tender, and send brown gravy to table in a tureen. The gravy should be well flavoured with fresh tomatoes, when seasonable. At other times tomato sauce may be used
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