nut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From The Ideal cook book, 1899
Serves 5
Presented as published in 1899. 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
596Calories
79 gProtein
4 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein79 g
Carbohydrates3.6 g
Fiber2.3 g
Sugars1.1 g
Total Fat30 g
Saturated Fat9 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol348 mg
Sodium679 mg
Potassium1281 mg
Calcium117 mg
Iron3.9 mg
Magnesium99 mg
Phosphorus836 mg
Zinc15 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C33 mg
Vitamin A27 mcg
Vitamin E1.2 mg
Vitamin K82 mcg
Vitamin B61.6 mg
Vitamin B126.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)24 mg
Folate50 mcg
Choline24 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 41. The excerpt below is the record exactly as published.
Veal Cutlets — Ingredients—4 lbs. of the best end of the neck of % veal, 14 teasp.on ul of minced thyme, rind of a small lemon, I bunch of parsley; 1 tablespoonful of butter, 1 teaspoonful of lemon juice, I egg, pepper and salt, bread crumbs, % lb. of bacon
Cook this with the app: pantry check, scaling, and the assistant.