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Veal Cutlets, Fried (another way)
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry the cutlets is ten to fifteen minutes.
Presented as published in 1892. 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
45Calories
6 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein6 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat2.1 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol25 mg
Sodium27 mg
Potassium119 mg
Calcium11 mg
Iron0.5 mg
Magnesium9.4 mg
Phosphorus63 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E0.1 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate11 mcg
Choline0.6 mg
Caffeine0 mg
Water26 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2125. The excerpt below is the record exactly as published.
Veal Cutlets, Fried (another way).— Cut a slice of lean veal about the third of an inch thick from the fillet. Di^-ide this into neat cutlets convenient for serAong. Prepare VEA ( 1043 ) VEA some finely-grated bread-crumbs, season with pepper, salt, and pounded mace, and add a table-spoonful of parsley which has been scalded and finely minced
Cook this with the app: pantry check, scaling, and the assistant.