Veal Cutlets
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Considered an indigestible dish but appetizing.
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
602Calories
33 gProtein
83 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein33 g
Carbohydrates83 g
Fiber4.9 g
Sugars11 g
Total Fat26 g
Saturated Fat4.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol267 mg
Sodium1066 mg
Potassium520 mg
Calcium239 mg
Iron6.7 mg
Magnesium69 mg
Phosphorus406 mg
Zinc4.1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A84 mcg
Vitamin E1 mg
Vitamin K7.8 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate148 mcg
Choline165 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 28. The excerpt below is the record exactly as published.
VEAL cutlets fried with a gravy are certainly not a very whole- some dish, despite the fact that they are undeniably appetizing. The fol- lOI lowing recipe gives perhaps the most delicate way known of preparing this indigestible meat. Cut the slices about three-quarters of an inch thick. Dip them first in egg and then in bread- crumbs seasoned with salt, pepper and chopped parsley. Broil them over a clear fire and serve with butter and catsup
Cook this with the app: pantry check, scaling, and the assistant.