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Fresh-Pork Cutlets A La Flamande
From A guide to modern cookery, 1909
Serves 1
Serve as it stands.
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
41Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein0.2 g
Carbohydrates11 g
Fiber1.1 g
Sugars8.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium77 mg
Calcium4.3 mg
Iron0.1 mg
Magnesium3.4 mg
Phosphorus9.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline2.9 mg
Caffeine0 mg
Water74 g
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 FLAMANDE Season the cutlets, and fry them on both sides in butter or fat. Meanwhile, peel and slice some eating apples, allowing three oz. of the latter for each cutlet
Cook this with the app: pantry check, scaling, and the assistant.