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Yeal Cutlets, A La Fried Oysters
From The new home cook book, 1896
Serves 4
Presented as published in 1896. 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
94Calories
3 gProtein
6 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein2.5 g
Carbohydrates6.4 g
Fiber0.3 g
Sugars0.3 g
Total Fat6.4 g
Saturated Fat3.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol25 mg
Sodium59 mg
Potassium36 mg
Calcium15 mg
Iron0.5 mg
Magnesium4.1 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A51 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate15 mcg
Choline12 mg
Caffeine0 mg
Water9.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 46. The excerpt below is the record exactly as published.
YEAL CUTLETS, A LA FRIED OYSTERS. Mrs. A. M. Gibbs. Cut the veal in small pieces three or four inches square ; dry with a towel ; season to taste ; have ready a beaten egg and crackers rolled fine, each on separate dishes ; dip each piece of the cutlet in the egg, then in the rolled cracker; have enough lard or butter hot
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