Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
| Veal | not in our table | 0 |
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
- 2 cup of water
- 1 tablespoon melted butter
- 2 pounds veal cutlet into pieces the size of the palm of the hand
- 8 pieces at a time unless kettle is large
- 2 eggs
Directions
Beat together yolks of 2 eggs, I/2 cup of water, % cup flour, 1 tablespoon melted butter and V2 cup grated cheese; whip whites of eggs to a stiff froth; stir gently in batter and set aside for two or three hours ; cut 2 pounds veal cutlet into pieces the size of the palm of the hand ; dip into batter and drop into smoking hot fat ; cook but
2 or 8 pieces at a time unless kettle is large.
Mrs. David Alexander.
ENTREES. 99