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Mushroomed Cutlets

From an old cookbook · modernised transcription
By North End Club (Chicago, Ill.) · From a historical cookbook (Internet Archive) · 2 ingredients
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Mushroomed Cutlets

Ingredients

Directions

  1. Cut 1^ pounds veal cutlets into individual pieces. Dress with a teaspoonful of salt and 1 saltspoonful of pepper; dip first in beaten egg and then in finely chopped mushrooms. Fry in boiling fat until done. Miss A. Caskey.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By North End Club (Chicago, Ill.). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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