To Fry Veal Cutlets

Name: To Fry Veal Cutlets
Ingredients: 1 lb. veal cutlet; 1 lb. bacon; 2 oz. lard; 2 table-spoonfuls ketchup; 2 table-spoonfuls water; Pepper; Salt

From Chambers's cookery for young housewives, 1894

Best cutlets are from the fillet.

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

3005Calories

147 gProtein

9 gCarbs

260 gFat

Full nutrition (34 nutrients)

Calories3005 kcal

Protein147 g

Carbohydrates9.2 g

Fiber0 g

Sugars8.9 g

Total Fat260 g

Saturated Fat92 g

Monounsaturated Fat114 g

Polyunsaturated Fat34 g

Omega-31 g

Cholesterol634 mg

Sodium4140 mg

Potassium1894 mg

Calcium137 mg

Iron7.4 mg

Magnesium209 mg

Phosphorus1678 mg

Zinc20 mg

Copper0.6 mg

Manganese0.1 mg

Vitamin D10 mcg

Vitamin C0 mg

Vitamin A50 mcg

Vitamin E3.7 mg

Vitamin K5.4 mcg

Vitamin B63.2 mg

Vitamin B1215 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)39 mg

Folate14 mcg

Choline665 mg

Caffeine0 mg

Water594 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 14. The excerpt below is the record exactly as published.

TO FRY VEAL CUTLETS. 1 lb. veal cutlet. 1 lb. bacon. 2 oz. lard. 2 table-spoonfuls ketchup. 2 table-spoonfuls water. Pepper and salt

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