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Veal Cutlets London Fashion
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Presented as published in 1902. 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
121Calories
8 gProtein
4 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein8.4 g
Carbohydrates3.6 g
Fiber0.5 g
Sugars1.5 g
Total Fat8.3 g
Saturated Fat3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol32 mg
Sodium258 mg
Potassium226 mg
Calcium9.5 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus93 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C3.1 mg
Vitamin A14 mcg
Vitamin E0.6 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate12 mcg
Choline9.2 mg
Caffeine0 mg
Water70 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 88. The excerpt below is the record exactly as published.
Veal Cutlets London Fashion Take cutlets a little more than a quarter of an inch thick, cut from the best end of a neck of veal, free them from skin and fat, brush them with Q^g^ dip them in fine bread crumbs, and fry them a light brown in deep fat. Toast or broil apart as many slices of bacon as you bave cutlets, and set the bacon and cutlets on their edge round the inside of a hot dish, placing MEATS 155 them altemately. Pour in the middle a rich gravy, or sub- stitute for this a rich mushroom sauce. Savory herbs and salt and pepper
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