Sra«is with Fine Herbs (Polish)

Name: Sra«is with Fine Herbs (Polish)
Ingredients: Cut veal cutlets; two onions; a handful of fresh mushrooms; a cup of fresh bread-crumbs; a spoonful of melted butter; half a teaspoonful of salt; a pinch of cayenne; two beaten eggs

From In foreign kitchens, 1893

Half a cup of red wine can be added.

Presented as published in 1893. 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

801Calories

33 gProtein

109 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories801 kcal

Protein33 g

Carbohydrates109 g

Fiber11 g

Sugars21 g

Total Fat27 g

Saturated Fat11 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat4.7 g

Omega-30.1 g

Cholesterol401 mg

Sodium2116 mg

Potassium1014 mg

Calcium329 mg

Iron8 mg

Magnesium95 mg

Phosphorus527 mg

Zinc3.7 mg

Copper0.7 mg

Manganese1.4 mg

Vitamin D2.1 mcg

Vitamin C24 mg

Vitamin A252 mcg

Vitamin E1.5 mg

Vitamin K9.6 mcg

Vitamin B60.7 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)10 mg

Folate232 mcg

Choline343 mg

Caffeine0 mg

Water417 g

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 33. The excerpt below is the record exactly as published.

Sra«is with Fine Herbs (Polish). Cut veal cutlets, cut very thin, into squares, and on each square put a layer of forcemeat made as follows: Mince fine two onions, a handful of fresh mushrooms, and some sprigs of pars- ley, and add a cup of fresh bread-crumbs, a spoonful of melted butter, half a teaspoonful of salt, a pinch of cayenne, and two beaten eggs

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