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Teal Cutlets
From The economical cook book, 1905
Serves 3
Serve in a flat dish.
Presented as published in 1905. 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
592Calories
78 gProtein
0 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein78 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol434 mg
Sodium357 mg
Potassium1237 mg
Calcium75 mg
Iron3.7 mg
Magnesium95 mg
Phosphorus833 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E1.3 mg
Vitamin K0.1 mcg
Vitamin B61.6 mg
Vitamin B125.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)28 mg
Folate65 mcg
Choline98 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 29. The excerpt below is the record exactly as published.
Teal Cutleta. Have about two and a half pounds cut in slices half an inah tkiek, from the best and thick end of the leg af veal; cut the meat in pieces the size of a large oyster ; beat the yolks of two eggs in a large bowl, put the pieoes of veal all in the egg, stir it around until all the egg is taken up by the veal, then roll each pieee in cracker dust which has been seasoned with popper and 62 COOKERY FROM EXPERIENCE. salt, and fry in butter and lard
Cook this with the app: pantry check, scaling, and the assistant.