Mediterraneandinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Broiled Lamb Cutlets with Mint Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Cutlets can also be broiled plain with salt, pepper, and butter.
Presented as published in 1885. 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
17Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.2 g
Carbohydrates3.6 g
Fiber0.4 g
Sugars3.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium26 mg
Calcium12 mg
Iron0.7 mg
Magnesium3.8 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A12 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6 mcg
Choline0 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 161. The excerpt below is the record exactly as published.
BROILED LAMB CUTLETS WITH MINT SAUCE. Mix together on a platter four heaping tablespoonfuls :i finely chopped fresh mint, one of sugar, and four of vinegar
Cook this with the app: pantry check, scaling, and the assistant.