To Dress Veal Cutlets

Name: To Dress Veal Cutlets
Ingredients: 1 lb. veal cutlet; 1 lb. thin bacon; 3 oz. lard; 1 oz. flour; 1 gill water; 2 eggs; 1 lb. bread crumbs; 1 table-spoonful chopped parsley; 1 table-spoonful ketchup; 1 lemon; Pepper; Salt

From Chambers's cookery for young housewives, 1894

Presented as published in 1894. 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

5308Calories

225 gProtein

363 gCarbs

322 gFat

Full nutrition (34 nutrients)

Calories5308 kcal

Protein225 g

Carbohydrates363 g

Fiber23 g

Sugars36 g

Total Fat322 g

Saturated Fat111 g

Monounsaturated Fat135 g

Polyunsaturated Fat48 g

Omega-31 g

Cholesterol1033 mg

Sodium7448 mg

Potassium3057 mg

Calcium1055 mg

Iron33 mg

Magnesium430 mg

Phosphorus2666 mg

Zinc28 mg

Copper1.9 mg

Manganese4.6 mg

Vitamin D13 mcg

Vitamin C53 mg

Vitamin A211 mcg

Vitamin E5.4 mg

Vitamin K36 mcg

Vitamin B64 mg

Vitamin B1217 mcg

Thiamin (B1)6.4 mg

Riboflavin (B2)4.6 mg

Niacin (B3)71 mg

Folate602 mcg

Choline1045 mg

Caffeine0 mg

Water868 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 15. The excerpt below is the record exactly as published.

TO DRESS VEAL CUTLETS. 1 lb. veal cutlet. 1 lb. thin bacon. 3 oz. lard, i oz. flour. 1 gill water. 2 eggs. ! lb. bread crumbs, i table-spoonful chopped parsley. 1 table-spoonful ketchup. 1 lemon. Pepper and salt

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