dairy-freenut-freesoy-freefish-freeshellfish-free
Veal Cutlets
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
27Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein2.8 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol52 mg
Sodium23 mg
Potassium37 mg
Calcium7.9 mg
Iron0.3 mg
Magnesium3 mg
Phosphorus37 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate6.7 mcg
Choline37 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 107. The excerpt below is the record exactly as published.
Veal Cutlets. — Cut from a leg of veal the cutlets of a neat size and shape, and beat them flat ; strew over them a little black pepper and salt. Beat up an egg with a little minced parsley and shallot; dip the cutlets into this, and then into breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.