Vegetable Cutlets

Name: Vegetable Cutlets
Ingredients: I Uirnip; I carrot; I large onion; Some lentils (boiled and very dry); Chopped parsley; I leaspopnful curry powder; Pepper and salt; Pepper and salt; I egg; Some breadcrumbs

From The St. Mungo cookery book, 1904

Miss K. Milne, Portobello.

Presented as published in 1904. 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

203Calories

10 gProtein

30 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories203 kcal

Protein9.9 g

Carbohydrates30 g

Fiber7.6 g

Sugars16 g

Total Fat5.5 g

Saturated Fat1.7 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol186 mg

Sodium135 mg

Potassium818 mg

Calcium132 mg

Iron1.8 mg

Magnesium46 mg

Phosphorus208 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C47 mg

Vitamin A581 mcg

Vitamin E1.5 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.9 mg

Folate137 mcg

Choline163 mg

Caffeine0 mg

Water334 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 23. The excerpt below is the record exactly as published.

VEGETABLE CUTLETS- I Uirnip. I carrot. I large onion. Some lentils (boiled and very dry). Chopped parsley. I leaspopnful curry powder. Pepper and salt. I egg. Some breadcrumbs

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