Paprika Schnitzel
From Pan-Pacific cook book, 1915
Serve with farina dumplings.
Presented as published in 1915. 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
1200Calories
91 gProtein
14 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories1200 kcal
Protein91 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat84 g
Saturated Fat32 g
Monounsaturated Fat37 g
Polyunsaturated Fat8.4 g
Cholesterol406 mg
Sodium385 mg
Potassium1687 mg
Calcium104 mg
Iron4.2 mg
Magnesium125 mg
Phosphorus987 mg
Zinc14 mg
Copper0.6 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C11 mg
Vitamin A3 mcg
Vitamin E1.2 mg
Vitamin K0.6 mcg
Vitamin B62.1 mg
Vitamin B126.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)35 mg
Folate88 mcg
Choline18 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 48. The excerpt below is the record exactly as published.
PAPRIKA SCHNITZEL— GERMAN Cut two slices of salt pork in cubes ; fry in a Dutch oven with a sliced onion ; add a pound of veal, sliced and rolled in salt, pepper and flour. When brown on both sides cover with cream
Cook this with the app: pantry check, scaling, and the assistant.