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Nut Cero Cutlets
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
101Calories
5 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories101 kcal
Protein5 g
Carbohydrates15 g
Fiber1.1 g
Sugars1.7 g
Total Fat2.8 g
Saturated Fat0.9 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol47 mg
Sodium2562 mg
Potassium133 mg
Calcium51 mg
Iron1.6 mg
Magnesium14 mg
Phosphorus64 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C18 mg
Vitamin A47 mcg
Vitamin E0.3 mg
Vitamin K107 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline43 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 24. The excerpt below is the record exactly as published.
NUT CERO CUTLETS Nut cero, 1 pound. Cold cream gravy, very thick, % cup. Lemon juice. Sage. Salt. Parsley, chopped. Bread crumbs. Egg, 1.
Cook this with the app: pantry check, scaling, and the assistant.