Frenchdinnernut-freesoy-freefish-freeshellfish-free
Veal Chops
From Twentieth century home cook book, 1905
Serves 1
Serve with Hollandaise sauce.
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
602Calories
31 gProtein
97 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein31 g
Carbohydrates97 g
Fiber4.7 g
Sugars0.4 g
Total Fat20 g
Saturated Fat3.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol113 mg
Sodium7191 mg
Potassium545 mg
Calcium85 mg
Iron6.9 mg
Magnesium66 mg
Phosphorus336 mg
Zinc4 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.9 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)14 mg
Folate171 mcg
Choline23 mg
Caffeine0 mg
Water321 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 60. The excerpt below is the record exactly as published.
VEAL CHOPS. Beat the chops until quite tender, and then put in a pan and slightly cover them over with water. Simmer till tender, keeping the pan well covered. When almost done season with salt and pepper. Remove from the pan, dry with a cloth, butter, and drop in beaten egg and roll well in cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.