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Fleisch Minuten
From Cassell's dictionary of cookery, 1892
Serves 1
Serve immediately.
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
395Calories
24 gProtein
12 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein24 g
Carbohydrates12 g
Fiber0 g
Sugars0.4 g
Total Fat19 g
Saturated Fat3.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol130 mg
Sodium100 mg
Potassium407 mg
Calcium22 mg
Iron1.5 mg
Magnesium32 mg
Phosphorus256 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.5 mg
Folate31 mcg
Choline0.8 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 524. The excerpt below is the record exactly as published.
leisch. Minuten. — Cut neat slices of veal from the fillet. Let them be very thin, and about four inches in length. Lay them in a deep dish, with a seasoning of pepper and salt, and half a pint of white wine. When they have lain three hours, put them, well dredged with floiir, into a stcwpan of melted butter, and add a little more wine, the juice of a lemon, and as much stock as will cover them
Cook this with the app: pantry check, scaling, and the assistant.