Breaded Lamb Chops

Name: Breaded Lamb Chops
Ingredients: 8 French chops.; 3 tsp. salt.; 2 tbsp. butter.; Cayenne.; 4 tbsp. flour.; 1 c. milk.; 4 ¢e. chopped ham.

From Lillian Massey school recipes, 1913

Garnish with paper frills, parsley and potato roses. Serve with Cuban or Tomato Sauce.

Presented as published in 1913. 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

2352Calories

168 gProtein

36 gCarbs

188 gFat

Full nutrition (34 nutrients)

Calories2352 kcal

Protein168 g

Carbohydrates36 g

Fiber0 g

Sugars59 g

Total Fat188 g

Saturated Fat62 g

Monounsaturated Fat79 g

Polyunsaturated Fat20 g

Omega-30 g

Cholesterol651 mg

Sodium18357 mg

Potassium3434 mg

Calcium380 mg

Iron9.7 mg

Magnesium189 mg

Phosphorus1752 mg

Zinc20 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D9 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2.3 mg

Vitamin K0 mcg

Vitamin B63.5 mg

Vitamin B1210 mcg

Thiamin (B1)6.4 mg

Riboflavin (B2)2.4 mg

Niacin (B3)39 mg

Folate60 mcg

Choline772 mg

Caffeine0 mg

Water840 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 19. The excerpt below is the record exactly as published.

BREADED LAMB CHOPS. 8 French chops. 3 tsp. salt. 2 tbsp. butter. Cayenne. 4 tbsp. flour. 1 c. milk. 4 ¢e. chopped ham.

Cook this with the app: pantry check, scaling, and the assistant.