dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From Twentieth century home cook book, 1905
Serves 4
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
618Calories
9 gProtein
20 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein9.1 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.7 g
Total Fat55 g
Saturated Fat21 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.6 g
Cholesterol115 mg
Sodium220 mg
Potassium136 mg
Calcium59 mg
Iron1.6 mg
Magnesium18 mg
Phosphorus112 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.5 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate38 mcg
Choline64 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 59. The excerpt below is the record exactly as published.
VEAL CUTLETS. The cutlets should be cut three-quarters of an inch in thickness ; beat them well, dip in the yolk of beaten egg, and roll in bread crumbs, fr}'ing in hot lard
Cook this with the app: pantry check, scaling, and the assistant.