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Veal Cutlets, Claret Sauce
From Boston Cooking-School cook book, 1896
Serves 2
Scallopini of Veal. Use Marsala in place of claret.
Presented as published in 1896. 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
523Calories
43 gProtein
52 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein43 g
Carbohydrates52 g
Fiber0.1 g
Sugars1 g
Total Fat13 g
Saturated Fat4.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.8 g
Cholesterol139 mg
Sodium493 mg
Potassium960 mg
Calcium54 mg
Iron5.5 mg
Magnesium71 mg
Phosphorus469 mg
Zinc6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A8.4 mcg
Vitamin E0.5 mg
Vitamin K33 mcg
Vitamin B60.8 mg
Vitamin B122.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.9 mg
Niacin (B3)19 mg
Folate129 mcg
Choline8.8 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 123. The excerpt below is the record exactly as published.
VEAL CUTLETS, CLARET SAUCE 114 pounds veal cut in Flour thin slices 14% cups Brown Stock (p. 144) Salt and pepper Juice 1 lemon 24 cup claret 2 sprigs parsley
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