Veal Cutlets with a Purée of Mushrooms
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
15Calories
2 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein2.2 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.5 mg
Potassium223 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline12 mg
Caffeine0 mg
Water65 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 117. The excerpt below is the record exactly as published.
Veal cutlets with a puree of mushrooms. Prepare the cutlets the same as veal cutlets “ à la Gingarat ” (see sth of July), and dish up on a purée of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.