Wiener Schnitzel
From Recipes from our hearth, 1960
Presented as published in 1960. 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
946Calories
29 gProtein
159 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories946 kcal
Protein29 g
Carbohydrates159 g
Fiber18 g
Sugars13 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol42 mg
Sodium1255 mg
Potassium1236 mg
Calcium537 mg
Iron11 mg
Magnesium149 mg
Phosphorus445 mg
Zinc3.2 mg
Copper0.9 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C155 mg
Vitamin A9.6 mcg
Vitamin E0.5 mg
Vitamin K53 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate247 mcg
Choline32 mg
Caffeine0 mg
Water636 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 38. The excerpt below is the record exactly as published.
WIENER SCHNITZEL (from Germany) 6 bonetess veal chops or steaks, cut thinly 1 1/2) Gapewsac Dash of pepper 2 /TOSDent our 4 Tosp. butter or 1/4 cup hot bacon drip- pings L cup chopped onion 2 tsp. paprika 1/2 cup diced green peppers l cup water 1/3 cup sour cream Lemon juice
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