dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
843Calories
90 gProtein
30 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories843 kcal
Protein90 g
Carbohydrates30 g
Fiber1.2 g
Sugars0.9 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat2 g
Cholesterol307 mg
Sodium603 mg
Potassium966 mg
Calcium152 mg
Iron7.5 mg
Magnesium157 mg
Phosphorus978 mg
Zinc15 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E1.5 mg
Vitamin K5.9 mcg
Vitamin B62 mg
Vitamin B1212 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.1 mg
Niacin (B3)23 mg
Folate79 mcg
Choline463 mg
Caffeine0 mg
Water347 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 67. The excerpt below is the record exactly as published.
VEAL CUTLETS. Wipe the cutlets, sprinkle them with salt and pepper, dip them first in beaten ^gg and then in fine bread or cracker-crumbs, and fry in drippings until brown. The cutlets should be thoroughly browned on both sides. Place them on a platter, add a little water to the gravy in the pan, and thicken slightly wdth a table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.