Veal Cutlets
From Domestic and economical cookery recipes, 1897
To cook the bacon, roll thin slices of streaky bacon, run a skewer through them, and either toast or bake them. Tomato, piquant, or any other suitable sauce may be poured round the base of the dish, or handed in a boat.
Presented as published in 1897. 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
2108Calories
170 gProtein
0 gCarbs
154 gFat
Full nutrition (33 nutrients)
Calories2108 kcal
Protein170 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat154 g
Saturated Fat76 g
Monounsaturated Fat33 g
Polyunsaturated Fat6.2 g
Cholesterol818 mg
Sodium826 mg
Potassium1796 mg
Calcium209 mg
Iron11 mg
Magnesium290 mg
Phosphorus1833 mg
Zinc29 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.7 mg
Vitamin K11 mcg
Vitamin B64 mg
Vitamin B1225 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)3.6 mg
Niacin (B3)41 mg
Folate27 mcg
Choline841 mg
Caffeine0 mg
Water659 g
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 19. The excerpt below is the record exactly as published.
Veal Cutlets. INGREDIENTS. 2 lbs. of veal cutlet Some mashed potatoes or well- Egg and bread crumbs cooked spinach 3 ozs. of clarified butter Some slices of bacon
Cook this with the app: pantry check, scaling, and the assistant.