dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
266Calories
5 gProtein
24 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories266 kcal
Protein4.8 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat17 g
Saturated Fat6.1 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2.1 g
Cholesterol38 mg
Sodium190 mg
Potassium58 mg
Calcium47 mg
Iron1.5 mg
Magnesium9.5 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline49 mg
Caffeine0 mg
Water17 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Veal Cutlets. Have the cutlets well shaped, and dip in beaten egg, then in cracker crumbs, salt and pepper to taste. Melt 1 tablespoon of lard
Cook this with the app: pantry check, scaling, and the assistant.