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Veal Cutlets with Ham
From Practical household cookery, 1891
Serves 2
Serve with any preferred vegetables.
Presented as published in 1891. 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
770Calories
52 gProtein
9 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories770 kcal
Protein52 g
Carbohydrates8.5 g
Fiber1.8 g
Sugars1.3 g
Total Fat58 g
Saturated Fat21 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2.1 g
Cholesterol193 mg
Sodium3072 mg
Potassium1421 mg
Calcium57 mg
Iron3 mg
Magnesium77 mg
Phosphorus578 mg
Zinc6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C21 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B61.3 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)15 mg
Folate62 mcg
Choline88 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 110. The excerpt below is the record exactly as published.
VEAL CUTLETS WITH HAH. Cut and trim six veal cutlets ns described in the previous number ; put them in a saut(!'-pan wiMi two or three ounces of clariBed butter to colour Ihem ; after which, pour off the butter, and add one pint of veal stock with half a pint of PRACTICAL HOUSEHOLD COOKERY. 255 Espagnole sauce, and simmer till the cutlets are done. Meanwhile cut six lean slices of ham
Cook this with the app: pantry check, scaling, and the assistant.