Chaudfroid of Cutlets

Name: Chaudfroid of Cutlets
Ingredients: Mutton or lamb cutlets 7 or 8.; Brown sauce I gill.; Tomato sauce I gill.; Aspic jelly I gill.; Tomato I.; Hard-boiled egg I.; Salad and chervil.

From Home cookery, 1898

Presented as published in 1898. 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

830Calories

23 gProtein

129 gCarbs

25 gFat

Full nutrition (33 nutrients)

Calories830 kcal

Protein23 g

Carbohydrates129 g

Fiber6.9 g

Sugars86 g

Total Fat25 g

Saturated Fat1.7 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.8 g

Cholesterol187 mg

Sodium1801 mg

Potassium1317 mg

Calcium110 mg

Iron4 mg

Magnesium73 mg

Phosphorus324 mg

Zinc2.5 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D1.1 mcg

Vitamin C63 mg

Vitamin A125 mcg

Vitamin E1.4 mg

Vitamin K9.6 mcg

Vitamin B60.6 mg

Vitamin B120.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.8 mg

Folate102 mcg

Choline171 mg

Caffeine0 mg

Water371 g

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 10. The excerpt below is the record exactly as published.

Chaudfroid of Cutlets. Mutton or lamb cutlets 7 or 8 Brown sauce I gill. Tomato sauce I gill. Aspic jelly I gill. Tomato I. Hard-boiled egg I. Salad and chervil.

Cook this with the app: pantry check, scaling, and the assistant.