Italiandinner
Veal Cutlets a la Milanese
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
2042Calories
115 gProtein
173 gCarbs
95 gFat
Full nutrition (34 nutrients)
Calories2042 kcal
Protein115 g
Carbohydrates173 g
Fiber7.9 g
Sugars7.1 g
Total Fat95 g
Saturated Fat35 g
Monounsaturated Fat42 g
Polyunsaturated Fat9 g
Omega-30.1 g
Cholesterol335 mg
Sodium553 mg
Potassium1512 mg
Calcium157 mg
Iron8.8 mg
Magnesium271 mg
Phosphorus1354 mg
Zinc18 mg
Copper1 mg
Manganese2.2 mg
Vitamin D8.2 mcg
Vitamin C3.3 mg
Vitamin A0 mcg
Vitamin E2 mg
Vitamin K5.7 mcg
Vitamin B62.3 mg
Vitamin B1212 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.9 mg
Niacin (B3)24 mg
Folate54 mcg
Choline449 mg
Caffeine0 mg
Water382 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 26. The excerpt below is the record exactly as published.
VEAL CUTLETS A LA MILANESE. Cotelettes de Veau a la M'danaise. 1 lb. veal cutlets. 1 clove garlic. 2 shallots. \ lb. macaroni. 2 tublespoonsful tomato sauce. 2 oz. clarified fat
Cook this with the app: pantry check, scaling, and the assistant.