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Veal Cutlets
From Scientific cooking with scientific methods, 1911
Serves 2
The simmering burner on gas stove works well.
Presented as published in 1911. 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
476Calories
19 gProtein
86 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein19 g
Carbohydrates86 g
Fiber2.6 g
Sugars0.3 g
Total Fat6.2 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol114 mg
Sodium594 mg
Potassium262 mg
Calcium181 mg
Iron20 mg
Magnesium40 mg
Phosphorus201 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate179 mcg
Choline80 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 46. The excerpt below is the record exactly as published.
Veal Cutlets. Use the veal from the leg, and have the cuts about half an inch thick. Wipe and shape into nice pieces for serving; sprinkle with salt and pepper and roll in flour, egg and* crumbs. Fry slowly until well browned, then remove the cutlets to saucepan on back of stove, and make a brown sauce in pan in which the cutlets were cooked by using two spoonfuls of flour and two cups boiling water. Salt and pepper to taste, strain over the cutlets in saucepan and cook slowly for thirty or forty minutes. The simmering burner on gas stove does the work fine. Scotch Veal Collops. Use two cutlets from the best part of the round
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