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Veal Cutlets, Larded and Served Cold (Superlative)
From Cassell's dictionary of cookery, 1892
Serves 1
Serve with chopped aspic and garnish the top of the rice with Montpellier butter and aspic jelly.
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
897Calories
41 gProtein
148 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories897 kcal
Protein41 g
Carbohydrates148 g
Fiber2.4 g
Sugars0.2 g
Total Fat13 g
Saturated Fat4.4 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.8 g
Cholesterol93 mg
Sodium146 mg
Potassium510 mg
Calcium86 mg
Iron9.8 mg
Magnesium94 mg
Phosphorus516 mg
Zinc6.8 mg
Copper0.5 mg
Manganese2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K2 mcg
Vitamin B61 mg
Vitamin B124.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate432 mcg
Choline150 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2126. The excerpt below is the record exactly as published.
Veal Cutlets Larded and Served Cold (Superlative). — Take six or eight thick veal cutlets, and prepare them as in the last recipe. Put them between two dishes, and press them till cold; then trim them neatly, and brush them over twice with liqmd glaze. Serve on a dish, and garnish with aspic jelly and Montpellier butter. They will have a good appearance arranged as follows : — Boil some rice in water till it is tender and quite dry,
Cook this with the app: pantry check, scaling, and the assistant.