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Carre d'Agneau Grille
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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
116Calories
9 gProtein
0 gCarbs
9 gFat
Full nutrition (31 nutrients)
Calories116 kcal
Protein8.7 g
Carbohydrates0.1 g
Fiber0 g
Sugars0 g
Total Fat9 g
Saturated Fat3.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol36 mg
Sodium37 mg
Potassium145 mg
Calcium10 mg
Iron0.6 mg
Magnesium9 mg
Phosphorus78 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A5.5 mcg
Vitamin E0.2 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 261. The excerpt below is the record exactly as published.
CARRE D AGNEAU GRILLE Having shortened and well trimmed the neck, season it; sprinkle it with melted butter
Cook this with the app: pantry check, scaling, and the assistant.