Veal Chops
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
For broiling, use sweet batter on a steak dish.
Presented as published in 1902. 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
93Calories
7 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein6.7 g
Carbohydrates3.7 g
Fiber0.7 g
Sugars0.4 g
Total Fat5.6 g
Saturated Fat1.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol186 mg
Sodium7093 mg
Potassium105 mg
Calcium46 mg
Iron1.3 mg
Magnesium11 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A81 mcg
Vitamin E0.6 mg
Vitamin K6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate27 mcg
Choline148 mg
Caffeine0 mg
Water39 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 27. The excerpt below is the record exactly as published.
VEAL CHOPS. Out veal chops about an inch thick; beat them flat with a rolling-pin, put them in a pan, pour boiling water over them, and set them over the fire for five minutes; then take them up and wipe them dry; mix a tablespoonful of salt and a teaspoonful of pepper for each pound of meat; rub each chop over with this, then dip them, first into beaten egg, then into rolled crackers as much as they will take up; then finish by frying in hot lard or beef drippings
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