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Escalops of Veal, plain
From The table, 1889
Serves 2
Presented as published in 1889. 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
42 gFat
Full nutrition (28 nutrients)
Calories653 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Total Fat42 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Cholesterol405 mg
Sodium373 mg
Potassium1432 mg
Calcium70 mg
Iron3.8 mg
Magnesium109 mg
Phosphorus923 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
Water333 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 179. The excerpt below is the record exactly as published.
Escalops of Veal, plain. — Pare and cut two pounds of veal (from the hip is preferable) into six even steak-form slices. Season with one pinch of salt and half a pinch of pepper. Then brown them in a sautoire on a very hot range, with one ounce of butter
Cook this with the app: pantry check, scaling, and the assistant.