Veal Cutlets in Cases

Name: Veal Cutlets in Cases
Ingredients: cutlets of veal; chopped mixed herbs; mushrooms; salt; pepper; a few drops of either vinegar or lemon juice; a sheet of oiled paper; the olive oil in which they were soaked

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

22Calories

0 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories22 kcal

Protein0.4 g

Carbohydrates6.9 g

Fiber0.3 g

Sugars2.5 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1 mg

Potassium103 mg

Calcium6 mg

Iron0.1 mg

Magnesium6 mg

Phosphorus8 mg

Zinc0.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate20 mcg

Choline5.1 mg

Caffeine0 mg

Water92 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 132. The excerpt below is the record exactly as published.

Veal cutlets in cases. Soak your cutlets in oil seasoned with chopped mixed herbs, mushrooms, salt, pepper, and a few drops of either vinegar or lemon juice; after which, wrap each cutlet in a sheet of oiled paper, and simmer in a saucepan over a slow fire, with the olive oil in which they were soaked

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