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Broiled Lamb Cutlets
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
444Calories
15 gProtein
68 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein15 g
Carbohydrates68 g
Fiber3.4 g
Sugars3.4 g
Total Fat17 g
Saturated Fat3.9 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2 g
Cholesterol201 mg
Sodium2728 mg
Potassium251 mg
Calcium185 mg
Iron3.9 mg
Magnesium40 mg
Phosphorus254 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.9 mcg
Vitamin C0.1 mg
Vitamin A69 mcg
Vitamin E0.5 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate97 mcg
Choline147 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 211. The excerpt below is the record exactly as published.
Broiled Lamb Cutlets. — (1) Cut some cutlets off a neck of Lamb, and trim them as for mutton cutlets ; beat the yolks of two eggs with a little warmed butter, dip the cutlets in the butter, then in breadcrumbs, and broil on a gridiron over a clear fire ; turn them when done one side and finish cooking them the other. Arrange on a hot dish, garnish with fried parsley, and serve with a rich brown gravy
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