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Cutlets, Veal (a la Chingara)
From Cassell's dictionary of cookery, 1892
Serves 3
Ensure cutlets are cooked through without drying. Time: varies.
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
503Calories
64 gProtein
9 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein64 g
Carbohydrates8.8 g
Fiber1.4 g
Sugars3.9 g
Total Fat22 g
Saturated Fat9.1 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat1.6 g
Cholesterol255 mg
Sodium582 mg
Potassium1411 mg
Calcium77 mg
Iron3.4 mg
Magnesium93 mg
Phosphorus696 mg
Zinc9.9 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A170 mcg
Vitamin E0.9 mg
Vitamin K14 mcg
Vitamin B61.4 mg
Vitamin B124.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)25 mg
Folate57 mcg
Choline12 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 458. The excerpt below is the record exactly as published.
Cutlets, Veal (a la Chingara). —Take two pounds of the best part of a fillet of veal. Cut it in slices about three-quarters of an inch thick, and shape these neatly in roimds the size of the top of a tea-cup. Have a piece of cold boiled tongue for each cutlet, .ns nearly as possible the same size and shape. Pat the trimmings of the cutlets, a little p'cce of rasped ham, a canot, a large onion, a bunch of savourj' herbs, and a sjirig of pars- ley, into a saucepan with a pint of good veal stock. Let them simmer gently for an hour or more. Strain the liquid, and put it on one side for use. Flour the cutlets, and fry them in hot butter
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