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Prussian Cutlets

Name: Prussian Cutlets
Yield: 1 servings
Ingredients: a pound of lean meat; two ounces of fat; a tea-spoonful of salt; half a tea-spoonful of pepper; a dessert-spoonful of finely-minced onion; the eighth of a nutmeg grated

From Cassell's dictionary of cookery, 1892

Serves 1

Sufficient for one or two cutlets per person.

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

719Calories

120 gProtein

4 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories719 kcal

Protein120 g

Carbohydrates3.7 g

Fiber1.2 g

Sugars0.7 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.3 g

Omega-30.2 g

Cholesterol399 mg

Sodium2625 mg

Potassium1650 mg

Calcium38 mg

Iron13 mg

Magnesium114 mg

Phosphorus956 mg

Zinc29 mg

Copper0.5 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A14 mcg

Vitamin E0.6 mg

Vitamin K8.3 mcg

Vitamin B61.9 mg

Vitamin B1211 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)28 mg

Folate37 mcg

Choline391 mg

Caffeine0 mg

Water322 g

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1387. The excerpt below is the record exactly as published.

Prussian Cutlets.— Take a pound of lean meat — beef, mutton, or veal — and two ounces of fat. Cut it into dice, and mix with it a tea- spoonful of salt, half a tea-spoonful of pepper, a dessert-spoonful of finely-minced onion, and the eighth of a nutmeg grated

Cook this with the app: pantry check, scaling, and the assistant.