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Breaded Lamb Chops
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
539Calories
37 gProtein
1 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein37 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.3 g
Total Fat42 g
Saturated Fat19 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol329 mg
Sodium158 mg
Potassium404 mg
Calcium54 mg
Iron3.7 mg
Magnesium37 mg
Phosphorus343 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.1 mcg
Vitamin C1 mg
Vitamin A129 mcg
Vitamin E0.8 mg
Vitamin K7 mcg
Vitamin B60.2 mg
Vitamin B123.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate50 mcg
Choline267 mg
Caffeine0 mg
Water112 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 25. The excerpt below is the record exactly as published.
Breaded Lamb Chops. — Carefully trim the chops, and after sprinkling salt and pepper over them, dip them in melted but- ter, and let it cool on them. Have ready the yolks of two eggs well beaten; dip the chops in this, and sprinkle thickly with finely grated bread crumbs. Let them broil over a clear fire. Add one teaspoonful of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.