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Breast of Lamb with Peas
From Twentieth century home cook book, 1905
Serves 2
Can also be served with spinach, cucumbers, asparagus-peas, etc.
Presented as published in 1905. 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
639Calories
23 gProtein
65 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein23 g
Carbohydrates65 g
Fiber3.4 g
Sugars8.8 g
Total Fat31 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat7 g
Cholesterol55 mg
Sodium986 mg
Potassium440 mg
Calcium267 mg
Iron4.8 mg
Magnesium56 mg
Phosphorus319 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.6 mcg
Vitamin C0.9 mg
Vitamin A178 mcg
Vitamin E0.6 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate107 mcg
Choline47 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 65. The excerpt below is the record exactly as published.
REAST OF LAMB, WITH PEAS. Braise a breast of lamb in any kind of white broth ; when done, take up carefully and remove all the bones, and reserve these for the purpose of making cutlet bones with ; put the breast in press between two dishes, and when cold cut them into pieces in the form of a heart, or a cutlet ; stick a small bone in at the narrow end and spread a coating of white sauce over them ; when cool roll in bread crumbs and then dip in beaten egg, and bread crumb them over again. When about to send to the table fry the cutlets in boiling fat, dish them up, garnish them with stewed peas
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