gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Lamb Chops
From A calendar of dinners, with 615 recipes, 1913
Serves 8
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
169Calories
8 gProtein
0 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein7.6 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat15 g
Saturated Fat3.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.6 g
Cholesterol32 mg
Sodium22 mg
Potassium83 mg
Calcium6.1 mg
Iron0.7 mg
Magnesium7.7 mg
Phosphorus61 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate6.4 mcg
Choline30 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 95. The excerpt below is the record exactly as published.
Broiled Lamb Chops, Mint Jelly Sauce Cucumbers Baked Asparagus Tips Shrimp Salad Rice Souffle Coffee *Broiled Lamb Chops—Trim and flat- ten chops, sprinkle each with sherry wine, rub with salt and white pepper and broil over a clear fire until they are done, according to the tastes of those who are to eat them. Melt together 4 tablespoons Crisco, if there are 8 chops, a small tumbler mint jelly, add to it chopped parsley and a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.