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Veal Outlet with Puree of Cucumber
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
541Calories
46 gProtein
18 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories541 kcal
Protein46 g
Carbohydrates18 g
Fiber0.9 g
Sugars4 g
Total Fat25 g
Saturated Fat5.5 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat0.7 g
Cholesterol125 mg
Sodium2260 mg
Potassium830 mg
Calcium78 mg
Iron3.9 mg
Magnesium101 mg
Phosphorus516 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C10 mg
Vitamin A0.3 mcg
Vitamin E0.6 mg
Vitamin K2.5 mcg
Vitamin B61.1 mg
Vitamin B125.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate31 mcg
Choline199 mg
Caffeine0 mg
Water407 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 Outlet with Puree of Oucumber Flatten, trim, and season with salt or pepper eight small veal cutlets. Fry in melted butter until a light brown on both sides. Drain off the butter, add one glass of sherry, a little broth, and two ladies of Espagnole sauce
Cook this with the app: pantry check, scaling, and the assistant.