Scaloppine in Gravy
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The gravy may be used as a sauce with spaghetti or tagliarini served with the scaloppine.
Presented as published in 1936. 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
808Calories
107 gProtein
35 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein107 g
Carbohydrates35 g
Fiber7.8 g
Sugars1.3 g
Total Fat44 g
Saturated Fat8.4 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol450 mg
Sodium2610 mg
Potassium2126 mg
Calcium205 mg
Iron8.8 mg
Magnesium165 mg
Phosphorus1108 mg
Zinc18 mg
Copper1.2 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A10 mcg
Vitamin E1.5 mg
Vitamin K41 mcg
Vitamin B62.1 mg
Vitamin B126.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)38 mg
Folate74 mcg
Choline26 mg
Caffeine0 mg
Water723 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 17. The excerpt below is the record exactly as published.
SCALOPPINE IN GRAVY (Scaloppine al Sugo) i pound veal steak *4 cup white wine or- Marsala 2 tablespoons butter Salt and pepper il/z cups veal or beef gravy l/8 teaspoon nutmeg i tablespoon lemon juice
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