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Fresh-Pork Cutlets A La Charcutiere
From A guide to modern cookery, 1909
Serves 9
Sauce should be mixed with gherkins just before serving.
Presented as published in 1909. 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
14Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.7 g
Carbohydrates3 g
Fiber0.9 g
Sugars2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium82 mg
Potassium163 mg
Calcium7.6 mg
Iron0.5 mg
Magnesium8.4 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A13 mcg
Vitamin E0.8 mg
Vitamin K4.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate5 mcg
Choline5.6 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 265. The excerpt below is the record exactly as published.
FRESH-PORK CUTLETS A LA CHARCUTIERE Season the cutlets; dip them in melted butter, and sprinkle them with fine raspings. Grill them gently, and baste them from time to time. Dish them in a circle; pour a Charcutiére sauce in their midst, and serve a timbale of potato purée separately. Charcutiére sauce for eight or ten cutlets: prepare one pint of Robert sauce (No. 52) and mix with it, just before dishing up, two oz. of gherkins
Cook this with the app: pantry check, scaling, and the assistant.