Veal Cutlets (Hot)

Name: Veal Cutlets (Hot)
Ingredients: some neatly trimmed veal cutlets; in egg; and breadcrumb; on a wall of mashed potatoes; with nicely fried rolls of bacon; a good sauce poured round them, made by diluting some brown roux; with stock made from the veal trimmings

From Entrees made easy, 1905

Presented as published in 1905. 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

231Calories

9 gProtein

20 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories231 kcal

Protein9.3 g

Carbohydrates20 g

Fiber2.9 g

Sugars2.8 g

Total Fat12 g

Saturated Fat5.5 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol206 mg

Sodium518 mg

Potassium480 mg

Calcium79 mg

Iron1.3 mg

Magnesium27 mg

Phosphorus191 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.2 mcg

Vitamin C0.2 mg

Vitamin A160 mcg

Vitamin E1 mg

Vitamin K3.8 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.6 mg

Folate33 mcg

Choline171 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 7. The excerpt below is the record exactly as published.

Veal Cutlets (Hot). Dip some neatly trimmed veal cutlets in egg and breadcrumb, fry a golden brown, and serve on a wall of mashed potatoes, with nicely fried rolls of bacon, and a good sauce poured round them, made by diluting some brown roux with stock made from the veal trimmings

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