Veal Cutlets
From Home dissertations, 1891
Garnish with sliced lemon if desired.
Presented as published in 1891. 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
828Calories
92 gProtein
38 gCarbs
32 gFat
Full nutrition (31 nutrients)
Calories828 kcal
Protein92 g
Carbohydrates38 g
Fiber2.6 g
Sugars0.2 g
Total Fat32 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.6 g
Cholesterol372 mg
Sodium909 mg
Potassium1493 mg
Calcium219 mg
Iron20 mg
Magnesium123 mg
Phosphorus954 mg
Zinc14 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)38 mg
Folate123 mcg
Choline6.2 mg
Water522 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 101. The excerpt below is the record exactly as published.
VEAL CUTLETS. Cut the veal from the round in slices about an inch thick ; put it in a frying-pan and half cover it with boiling water ; cover the pan closely and let it simmer ten minutes, take it out and when well drained dip the pieces in the beaten yolk of egg seasoned with pep- per, salt, grated lemon-peel, and a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.