Veal Cutlet
From A Little Cook-Book for a Little Girl, 1905
Ensure the cutlet is not red or pink inside.
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
319Calories
5 gProtein
44 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories319 kcal
Protein4.6 g
Carbohydrates44 g
Fiber2.6 g
Sugars0.2 g
Total Fat14 g
Saturated Fat3.9 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.4 g
Cholesterol13 mg
Sodium1704 mg
Potassium75 mg
Calcium154 mg
Iron16 mg
Magnesium16 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate76 mcg
Choline22 mg
Caffeine0 mg
Water193 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 9. The excerpt below is the record exactly as published.
Veal Cutlet Wipe off the meat with a clean wet cloth, and then with one that Is dry. Dust it over with salt, pepper, and flour. Put ;i tablespoonful of nice dripping in a hot frying-pan, and let it heat till it smokes a Little. Lay in the meat and cook till brown, turning it over twice as it cooks. Look in the inside and sec if it is brown, for cutlet musl not be eaten red or pink inside. Put in a hot own and cover it up while you make the gravy, by putting one tablespoonful of flour into the hot fat in the pan, stirring it till it. is brown. 'Then put in a cup of boiling water, half a teaspoonfu] of salt, and a very little pepper; put this through the wire sieve, pressing it with a spoon, and turn over the meat. Put parsley
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