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Veal Cutlets
From San Rafael cook book, 1906, 1906
Serves 2
It is best when cutlets are well browned to cover them and set them back for 10 minutes longer.
Presented as published in 1906. 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
425Calories
47 gProtein
9 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein47 g
Carbohydrates8.9 g
Fiber0 g
Sugars6 g
Total Fat21 g
Saturated Fat8.4 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol156 mg
Sodium254 mg
Potassium641 mg
Calcium206 mg
Iron3 mg
Magnesium88 mg
Phosphorus588 mg
Zinc7.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4.6 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B61.1 mg
Vitamin B126.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate13 mcg
Choline232 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 19. The excerpt below is the record exactly as published.
VEAL CUTLETS — Mrs. W. F. Jones. Lay the cutlets on a hoard and chop on both sides until they are quite ragged; roll in egg and cracker crumbs; put into a pan where there is plertv of hot fat, and cook rather slowly for 20 minutes, or until they are a nice brown; salt them and place on a platter. Put 1 tablespoon of flour into, fat remaining in the pan, and let cook a few minutes, stirring constantly; then gradually aidd milk
Cook this with the app: pantry check, scaling, and the assistant.