Cutlets in Paper
From Hilda's diary of a Cape housekeeper, 1902
Can be baked in a cutlet-dish or baking tin.
Presented as published in 1902. 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
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 54. The excerpt below is the record exactly as published.
cutlets in paper at one end, an old French colonist’s recipe, and at the other beefsteaks from the under-cut, a recipe given me by Miss Liesching from a good German manuscript recipe-book, stone cream, etc. Cutlets in Paper. — Pare and cut up the cutlets neatly. Soak them in egg and roll them in fine bread-crumbs, to which is added a little grating of nutmeg, pepper and salt. Butter some sheets of cooking paper
Cook this with the app: pantry check, scaling, and the assistant.