dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
771Calories
44 gProtein
55 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories771 kcal
Protein44 g
Carbohydrates55 g
Fiber3.4 g
Sugars5 g
Total Fat41 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.6 g
Omega-30.2 g
Cholesterol174 mg
Sodium1226 mg
Potassium669 mg
Calcium165 mg
Iron5 mg
Magnesium71 mg
Phosphorus497 mg
Zinc5.5 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0.5 mcg
Vitamin C0.2 mg
Vitamin A22 mcg
Vitamin E0.8 mg
Vitamin K5 mcg
Vitamin B60.8 mg
Vitamin B122.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate100 mcg
Choline72 mg
Caffeine0 mg
Water129 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 60. The excerpt below is the record exactly as published.
Veai Cutlets. 1^ lb. Fillet of Veal, i lb. Bacon, 1 Egg, i lb. Bread Crumbs, ^ teaspoonful grated Lemon Bind, Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.