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Veal Collops
From Consult me, 1902
Serves 4
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
18Calories
2 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories18 kcal
Protein1.6 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium17 mg
Calcium7 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water9.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 509. The excerpt below is the record exactly as published.
VEAL COLLOPS. — Cut long thin oollope ; beat them well ; and lay VEA 4O4 VEA on them a bit of thin bacon of the same size, and spread forcemeat on that, sea- soned high, and also a little garlic and Cayenne. Roll them up tight, about the size of a fingers, but not more than a or 3 inches long ; put a very small skewer to fasten each firmly : rub egg over ; fry them of a fine brown, and pour a rich brown gravy
Cook this with the app: pantry check, scaling, and the assistant.