Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one tablespoonful of flour
- one half pint of cream
Directions
The cutlets must not be cut too thick, or they will not get done in the center. If they are very thick it is safer to steam them a little. Rub with salt and pepper. Dip in sifted cracker or bread crumbs, then in ef^g, then in bread crumbs again. Remember to season the egg. Fry in a little lard in a skillet, turning it so that it is brown on both sides. Serve with a cream gravy made as follows: Pour off most of the grease in the skillet; add one tablespoonful of flour, stir- ring carefully to prevent lum|)ing. The Hour may first be mixed with a little milk. Then add one half pint of cream or milk, and boil for just a minute until the flour is cooked.
Exchange Cook Book 21