Veal Cutlets with Cream Gravy
From New Delineator recipes., 1929
They may be served with slices of bacon or tomato sauce instead of milk sauce.
Presented as published in 1929. 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
2279Calories
182 gProtein
16 gCarbs
161 gFat
Full nutrition (34 nutrients)
Calories2279 kcal
Protein182 g
Carbohydrates16 g
Fiber0 g
Sugars0.2 g
Total Fat161 g
Saturated Fat76 g
Monounsaturated Fat53 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol999 mg
Sodium947 mg
Potassium2112 mg
Calcium387 mg
Iron12 mg
Magnesium313 mg
Phosphorus2079 mg
Zinc30 mg
Copper0.8 mg
Manganese0.2 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E3.2 mg
Vitamin K17 mcg
Vitamin B64.1 mg
Vitamin B1225 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)3.9 mg
Niacin (B3)41 mg
Folate63 mcg
Choline988 mg
Caffeine0 mg
Water839 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 20. The excerpt below is the record exactly as published.
VEAL CUTLETS WITH CREAM GRAVY 2 pounds veal cutlets Drippings Salt and pepper i cup milk or cream Egg I tablespoon flour Bread or cracker-crums
Cook this with the app: pantry check, scaling, and the assistant.