Veal Cutlets a l'Allemande

Name: Veal Cutlets a l'Allemande
Ingredients: three pounds of veal cutlets; two eggs; an ounce of melted butter; two ounces of butter; half a pint of tomato sauce

From French dishes for American tables, 1886

Presented as published in 1886. 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

2444Calories

271 gProtein

17 gCarbs

183 gFat

Full nutrition (34 nutrients)

Calories2444 kcal

Protein271 g

Carbohydrates17 g

Fiber4 g

Sugars9 g

Total Fat183 g

Saturated Fat54 g

Monounsaturated Fat60 g

Polyunsaturated Fat7 g

Omega-30.1 g

Cholesterol1409 mg

Sodium2405 mg

Potassium3717 mg

Calcium425 mg

Iron21 mg

Magnesium494 mg

Phosphorus3036 mg

Zinc45 mg

Copper1.4 mg

Manganese0.5 mg

Vitamin D22 mcg

Vitamin C22 mg

Vitamin A354 mcg

Vitamin E5.8 mg

Vitamin K19 mcg

Vitamin B66.1 mg

Vitamin B1238 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)5.9 mg

Niacin (B3)61 mg

Folate89 mcg

Choline1561 mg

Caffeine0 mg

Water1298 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 36. The excerpt below is the record exactly as published.

Veal Cutlets a l'Allemande. Take three pounds of veal cutlets, which cut in round pieces ; break two eggs in a bowl, adding some salt and pep- per and an ounce of melted butter ; beat all well to- gether, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce

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