Veal with Tomatoes

Name: Veal with Tomatoes
Ingredients: 1 lb- veal cutlets (ham part); X can tomatoes; fry in butter until well cooked and browned

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

693Calories

86 gProtein

5 gCarbs

35 gFat

Full nutrition (33 nutrients)

Calories693 kcal

Protein86 g

Carbohydrates4.8 g

Fiber1.4 g

Sugars3.2 g

Total Fat35 g

Saturated Fat12 g

Monounsaturated Fat17 g

Polyunsaturated Fat1.5 g

Cholesterol281 mg

Sodium419 mg

Potassium1183 mg

Calcium116 mg

Iron5.9 mg

Magnesium158 mg

Phosphorus945 mg

Zinc15 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D6.8 mcg

Vitamin C16 mg

Vitamin A50 mcg

Vitamin E2 mg

Vitamin K15 mcg

Vitamin B62.1 mg

Vitamin B1212 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)21 mg

Folate32 mcg

Choline429 mg

Caffeine0 mg

Water443 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 7. The excerpt below is the record exactly as published.

VEAL W!TH TOMATOES. 1 lb- veal cutlets (ham part), X can tomatoes. Cut veal into 2 or 3 inch squares and fry in butter until well cooked and browned

Cook this with the app: pantry check, scaling, and the assistant.