Veal Cutlets
From The easiest way in housekeeping and cooking, 1881
Best cut from the leg.
Presented as published in 1881. 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
1558Calories
19 gProtein
117 gCarbs
111 gFat
Full nutrition (33 nutrients)
Calories1558 kcal
Protein19 g
Carbohydrates117 g
Fiber4.1 g
Sugars1.3 g
Total Fat111 g
Saturated Fat40 g
Monounsaturated Fat52 g
Polyunsaturated Fat14 g
Cholesterol94 mg
Sodium222 mg
Potassium268 mg
Calcium75 mg
Iron7.1 mg
Magnesium40 mg
Phosphorus218 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D3.9 mcg
Vitamin C0.1 mg
Vitamin A38 mcg
Vitamin E0.6 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate210 mcg
Choline83 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 80. The excerpt below is the record exactly as published.
Veal Cutlets. Fry four or five slices of salt pork till brown, or use drippings instead, if this fat is disliked. Let the cutlets, which are best cut from the leg, be made as nearly of a size as possible ; dip them in well-beaten egg and then in cracker- crumb
Cook this with the app: pantry check, scaling, and the assistant.