Veal Cutlets

Name: Veal Cutlets
Ingredients: 3 lbs. of the best end of the neck of veal; 1 ounce of butter; 1 teaspoonful of lemon juice; 1 egg; Pepper and salt; Bread crumbs; £ lb. of bacon for rolls

From The official handbook for the National Training School for Cookery, 1891

Cooking time is approximately half an hour.

Presented as published in 1891. 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

2915Calories

321 gProtein

78 gCarbs

159 gFat

Full nutrition (34 nutrients)

Calories2915 kcal

Protein321 g

Carbohydrates78 g

Fiber4.9 g

Sugars7.8 g

Total Fat159 g

Saturated Fat44 g

Monounsaturated Fat52 g

Polyunsaturated Fat20 g

Omega-30.5 g

Cholesterol1572 mg

Sodium3820 mg

Potassium4979 mg

Calcium543 mg

Iron19 mg

Magnesium409 mg

Phosphorus3490 mg

Zinc60 mg

Copper2.1 mg

Manganese1.4 mg

Vitamin D1.9 mcg

Vitamin C2 mg

Vitamin A105 mcg

Vitamin E5.1 mg

Vitamin K7.3 mcg

Vitamin B66.3 mg

Vitamin B1225 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)4.8 mg

Niacin (B3)100 mg

Folate290 mcg

Choline271 mg

Caffeine0 mg

Water1203 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 27. The excerpt below is the record exactly as published.

VEAL CUTLETS. Average cost of " Grilled or Fried Veal Cutlets." INGREDIENTS, s. d. 3 lbs. of the best end of the neck of veal. ... 3 c Savory thyme ) A very little lemon rind J o of 1 bunch of parsley ) I ounce of butter , o 1 1 teaspoonful of lemon juice o o\ 1 egg o 1 Pepper and salt ) Bread crumbs j c 1 3 4 £ lb. of bacon for rolls

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