Veal Cutlets a la St Clair
From The St. Mungo cookery book, 1904
Season to taste.
Presented as published in 1904. 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
977Calories
92 gProtein
31 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories977 kcal
Protein92 g
Carbohydrates31 g
Fiber4.4 g
Sugars4.1 g
Total Fat52 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol322 mg
Sodium1215 mg
Potassium1558 mg
Calcium183 mg
Iron6.2 mg
Magnesium179 mg
Phosphorus1083 mg
Zinc15 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D7.1 mcg
Vitamin C0.2 mg
Vitamin A123 mcg
Vitamin E2.1 mg
Vitamin K11 mcg
Vitamin B62.3 mg
Vitamin B1213 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2 mg
Niacin (B3)23 mg
Folate27 mcg
Choline464 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 20. The excerpt below is the record exactly as published.
VEAL CUTLETS A LA ST CLAIR. I lb. veal cutlets. ] Pieces of bacon. Mashed potatoes
Cook this with the app: pantry check, scaling, and the assistant.