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Veal Cutlets
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve with a purée of sorrel or spinach.
Presented as published in 1898. 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
542Calories
27 gProtein
78 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein27 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.9 g
Total Fat23 g
Saturated Fat3.4 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol233 mg
Sodium1319 mg
Potassium395 mg
Calcium230 mg
Iron6.3 mg
Magnesium58 mg
Phosphorus349 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K7.3 mcg
Vitamin B60.4 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.8 mg
Folate140 mcg
Choline188 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 128. The excerpt below is the record exactly as published.
Veal Cutlets. — Veal Cutlets can be cut from the neck, but they are much better if cut from the fillet. The meat must be well beaten, or it will be very indigestible, and, for the same reason, Veal Cutlets must never be thicker than half an inch. They should be four inches long. They can be braised with all their trimmings, and some vegetables, in a pint of stock for three- quarters of an hour. Then take the Cutlets up, lay them be- tween two dishes and put a weight on them. Cut slices of lean ham the shape and size of the Cutlets, and fry them in butter for five minutes. Reduce the broth in the pan, add mushroom trimmings and thicken if necessary. Boil it up, and skim off all fat. Egg and breadcrumb
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Cook this with the app: pantry check, scaling, and the assistant.