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Vegetable Cutlets

Name: Vegetable Cutlets
Yield: 4 servings
Ingredients: 1 tablespoon chopped parsley; 1 tablespoon onion; 1 tablespoon beetroot; 1/2 lb. wheaten bread ciumbs; 2 hard-boiled eggs; a spoonful of butter

From Tried favourites cookery book, 1909

Serves 4

Presented as published in 1909. 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

262Calories

11 gProtein

42 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories262 kcal

Protein11 g

Carbohydrates42 g

Fiber2.7 g

Sugars3.9 g

Total Fat8.1 g

Saturated Fat1.5 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.6 g

Omega-30 g

Cholesterol101 mg

Sodium455 mg

Potassium162 mg

Calcium119 mg

Iron3.2 mg

Magnesium28 mg

Phosphorus146 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0.5 mcg

Vitamin C0.3 mg

Vitamin A40 mcg

Vitamin E0.3 mg

Vitamin K3.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate76 mcg

Choline82 mg

Caffeine0 mg

Water28 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 76. The excerpt below is the record exactly as published.

Vegetable Cutlets. 1 tablespoon chopped parsley, 1 tablespoon onion, 1 tablespoon beetroot cooked and cut small, a little salt and P^PPer, ^ lb. wheaten bread ciumbs, 2 hard-boiled eggs, and a spoonful ot butter

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