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Veal Cutlets and Soup
From Atlanta women's club cook book, 1921
Serves 3
Presented as published in 1921. 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
485Calories
88 gProtein
0 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories485 kcal
Protein88 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat0.7 g
Cholesterol286 mg
Sodium485 mg
Potassium735 mg
Calcium54 mg
Iron5.3 mg
Magnesium145 mg
Phosphorus939 mg
Zinc15 mg
Copper0.5 mg
Manganese0 mg
Vitamin D3.6 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K4.5 mcg
Vitamin B61.8 mg
Vitamin B128.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.7 mg
Niacin (B3)24 mg
Folate14 mcg
Choline439 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 107. The excerpt below is the record exactly as published.
EAL CUTLETS, AND SOUP, 3 lbs, veal shank — seasoning
Cook this with the app: pantry check, scaling, and the assistant.