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Veal Cutlets
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
769Calories
44 gProtein
17 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein44 g
Carbohydrates17 g
Fiber5.3 g
Sugars0 g
Total Fat58 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium3545 mg
Potassium1289 mg
Calcium68 mg
Iron3.2 mg
Magnesium85 mg
Phosphorus480 mg
Zinc5.2 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C63 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B61.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate134 mcg
Choline23 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 30. The excerpt below is the record exactly as published.
Veal Cutlets. Have veal cutlets cut 1 inch thick. Sprinkle with salt and pepper, dip in flour, egg and crumbs. Brown slowly in pork fat or drippings. Remove cutlets to stew pan and pour over them lJ/2 cups brown sauce
Cook this with the app: pantry check, scaling, and the assistant.