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Escalops of Veal with Stuffed Peppers
From The table, 1889
Serves 6
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
44Calories
5 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories44 kcal
Protein5.2 g
Carbohydrates1.8 g
Fiber0.4 g
Sugars0.5 g
Total Fat1.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol21 mg
Sodium552 mg
Potassium144 mg
Calcium8.7 mg
Iron0.4 mg
Magnesium9 mg
Phosphorus57 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate8.7 mcg
Choline0.4 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 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.
six escalops as for No. 568, adding a chopped shallot, six mushrooms shred as finely as possible, one crushed clove of garlic, and a teaspoonful of chopped parsley. Moisten with a gill of Espagnole sauce (No. 151), and half a glassful of white wine. Cook for five minutes longer, pour them on a hot dish, place the escalops over, and then serve. 570. Escalops of Veal with Stuffed Peppers.— Proceed exactly as for No. 568, adding the juice of half a medium-sized, sound lemon, and a gill of hot Madeira sauce (No. 185). Cook for three minutes longer, and dec- orate the dish with six stuffed green-peppers (No. 975)
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