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Veal Collops
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Garnish with thin slices of lemon.
Presented as published in 1882. 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
376Calories
11 gProtein
68 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein11 g
Carbohydrates68 g
Fiber10 g
Sugars34 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.3 g
Cholesterol21 mg
Sodium960 mg
Potassium914 mg
Calcium151 mg
Iron4.7 mg
Magnesium90 mg
Phosphorus191 mg
Zinc2 mg
Copper0.8 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A36 mcg
Vitamin E1.6 mg
Vitamin K4.2 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4 mg
Folate88 mcg
Choline31 mg
Caffeine0 mg
Water356 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 88. The excerpt below is the record exactly as published.
VEAL COLLOPS. Cut part of a leg of veal into pieces 3 or 4 inches broad, sprinkle flour on them, fry in butter until brown and then turn in water enough to cover the veal; when it boils take off the scum, put in 2 or 3 262 DOMESTIC GUIDE. onions, a blade of mace, a little salt and pepper, and stew until tender ; then take up the meat, thick- en the gravy with flour and water mixed smoothly- together, squeeze in the juice of a lemon, or a very good substitute is a tea-spoonful of catsup
Cook this with the app: pantry check, scaling, and the assistant.