dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Veal must be very well cooked.
Presented as published in 1899. 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
839Calories
94 gProtein
0 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein94 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat48 g
Saturated Fat17 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol361 mg
Sodium480 mg
Potassium1128 mg
Calcium78 mg
Iron4.2 mg
Magnesium198 mg
Phosphorus1056 mg
Zinc9.4 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D8.2 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E1.6 mg
Vitamin K6 mcg
Vitamin B62.8 mg
Vitamin B1211 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)30 mg
Folate25 mcg
Choline522 mg
Caffeine0 mg
Water334 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 43. The excerpt below is the record exactly as published.
VEAL CUTLETS 2 lbs. loin veal Breadcrumbs 1 egg Pepper and salt Flour Chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.