Cutlets in Cases

Name: Cutlets in Cases
Ingredients: half a teacupful of finely grated breadcrumbs; a large tablespoonful of very finely minced fat bacon; a chopped shalot; minced parsley; salt; pepper; nutmeg; the well beaten yolks of two eggs

From The "Queen" cookery books: Entrees, 1901

Twist the paper cases tightly.

Presented as published in 1901. 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

467Calories

20 gProtein

40 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories467 kcal

Protein20 g

Carbohydrates40 g

Fiber3.1 g

Sugars5.7 g

Total Fat25 g

Saturated Fat8.7 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat4.3 g

Omega-30 g

Cholesterol384 mg

Sodium511 mg

Potassium331 mg

Calcium154 mg

Iron4.4 mg

Magnesium39 mg

Phosphorus294 mg

Zinc2.1 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D2.3 mcg

Vitamin C2.4 mg

Vitamin A160 mcg

Vitamin E1.2 mg

Vitamin K3.7 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)3.3 mg

Folate108 mcg

Choline310 mg

Caffeine0 mg

Water103 g

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 68. The excerpt below is the record exactly as published.

Cutlets in Cases. — Prepare a farce by mixing to- gether half a teacupful of finely grated breadcrumbs. RECHAUFFES. 141 a large tablespoonful of very finely minced fat bacon, a chopped shalot, a little minced parsley, salt, pepper, and nutmeg to taste, binding tlie whole with the well beaten yolks of two eggs

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