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Veal Chops

From an old cookbook · modernised transcription
By Mary Elizabeth Lyles Wilson (1860–1924) · From a historical cookbook (Internet Archive) · 2 ingredients
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Veal Chops

Ingredients

Directions

  1. Trim chops nicely, sprinkle with pepper and salt, put on a broiler over hot fire, turn several times. Melt some but- ter and pour over them when ready to serve.

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 Mary Elizabeth Lyles Wilson (1860–1924). 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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