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Baked Mutton Chops
From The thorough good cook, 1895
Serves 2
This recipe is similar to what is now known as 'toad-in-the-hole'.
Presented as published in 1895. 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
595Calories
39 gProtein
36 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein39 g
Carbohydrates36 g
Fiber0 g
Sugars24 g
Total Fat32 g
Saturated Fat15 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat3.6 g
Omega-30.1 g
Cholesterol625 mg
Sodium406 mg
Potassium990 mg
Calcium688 mg
Iron3.7 mg
Magnesium83 mg
Phosphorus826 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.4 mg
Folate98 mcg
Choline528 mg
Caffeine0 mg
Water553 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 40. The excerpt below is the record exactly as published.
baked mutton chops." " Take," says Hannah, " a loin or neck of mutton ; cut it into steaks ; then take a quart of milk, six eggs beat up fine, and four spoonfuls of tiour ; beat your flour and eggs with a little milk first, and then put the rest to it ; put in a little beaten ginger and a little salt
Cook this with the app: pantry check, scaling, and the assistant.