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Veal Cutlets, Bread-crumbed and Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
Serve with gravy or sauce.
Presented as published in 1892. 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
54Calories
6 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein5.6 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat3.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol103 mg
Sodium46 mg
Potassium74 mg
Calcium16 mg
Iron0.5 mg
Magnesium6 mg
Phosphorus75 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate13 mcg
Choline74 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2124. The excerpt below is the record exactly as published.
Veal Cutlets, Bread-crumbed and Broiled. — Divide the best end of a neck of veal into cutlets. Saw off the chine-bone, shorten the rib-bones, trim the cutlets neatly, and flatten them. Sprinkle a little pepper and salt upon them. Brush them over first with clarified butter or oil, then with beaten egg ; dip them in bread-crumbs
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