Veal Cutlets

Name: Veal Cutlets
Ingredients: Two or three pounds of veal cutlets; egg; bread-crumbs; two tablespoonfuls of minced savory herbs; salt and pepper to taste; a little grated nutmeg

From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902

Presented as published in 1902. 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

1414Calories

176 gProtein

1 gCarbs

74 gFat

Full nutrition (34 nutrients)

Calories1414 kcal

Protein176 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.2 g

Total Fat74 g

Saturated Fat26 g

Monounsaturated Fat35 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol748 mg

Sodium897 mg

Potassium1865 mg

Calcium237 mg

Iron12 mg

Magnesium296 mg

Phosphorus1932 mg

Zinc29 mg

Copper0.8 mg

Manganese0.1 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E3.2 mg

Vitamin K11 mcg

Vitamin B64 mg

Vitamin B1225 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)3.8 mg

Niacin (B3)41 mg

Folate51 mcg

Choline988 mg

Caffeine0 mg

Water697 g

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 27. The excerpt below is the record exactly as published.

VEAL CUTLETS. Two or three pounds of veal outlets, egg and bread- crumbs, two tablespoonfuls of minced savory herbs, salt and pepper to taste, a little grated nutmeg

Cook this with the app: pantry check, scaling, and the assistant.