Fried Veal Cutlet
From A bill of fare for every day in the year ..., 1892
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
305Calories
22 gProtein
30 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories305 kcal
Protein22 g
Carbohydrates30 g
Fiber1.2 g
Sugars0.9 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Cholesterol81 mg
Sodium272 mg
Potassium246 mg
Calcium69 mg
Iron3.1 mg
Magnesium40 mg
Phosphorus243 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.4 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7 mg
Folate68 mcg
Choline126 mg
Caffeine0 mg
Water83 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 40. The excerpt below is the record exactly as published.
Fried Veal Cutlet. White Potatoes. Squash. Bread and Butler. Steamed Pudding. Supper.— Chicken Croouettes. Bread and Butter. Celery. Cran- berry Jelly. Cake. Tea. Fried Veal Cutlet.— Sprinkle with salt and pepper. Roll in fine cracker crumbs, then dip in beaten egg, then in crumbs again. Fry three or four slices of salt pork and fry the cutlet brown in the fat; turn often. When brown place or^ a hot plat- ter,and make a gravy by adding a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.