Germandinner
Wiener Schnitzel
From 365 breakfast dishes, 1901
Serve warm.
Presented as published in 1901. 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
1500Calories
184 gProtein
5 gCarbs
101 gFat
Full nutrition (33 nutrients)
Calories1500 kcal
Protein184 g
Carbohydrates4.8 g
Fiber1.5 g
Sugars1.3 g
Total Fat101 g
Saturated Fat31 g
Monounsaturated Fat31 g
Polyunsaturated Fat6.6 g
Cholesterol844 mg
Sodium8695 mg
Potassium3065 mg
Calcium214 mg
Iron9.1 mg
Magnesium240 mg
Phosphorus1916 mg
Zinc28 mg
Copper1.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C27 mg
Vitamin A3.6 mcg
Vitamin E3.3 mg
Vitamin K3.6 mcg
Vitamin B63.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)73 mg
Folate127 mcg
Choline30 mg
Caffeine0 mg
Water724 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 24. The excerpt below is the record exactly as published.
Wiener Schnitzel. Procure 2 lbs. veal from the leg; cut it in slices J^ an inch thick and 3 inches square ; pare the corners round ; beat lightly to flatten them ; then season them with i tablespoonful of seasoning salt and dust with flour ; dip each cutlet into ^g, cover with fine crumbs and pat smooth with a knife. Fifteen min- utes before serving place a pan with i oz. butter and ^ oz. lard over the fire ; as soon as hot, put in the cutlets, fry light brown and July. well done. Arrange them on a warm dish ; lay in the centre of each Htlinitzel J^ tea- spoonful capers. Soak 6 anchovies
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Cook this with the app: pantry check, scaling, and the assistant.