Chops
From The bachelor and the chafing dish, 1895
Cooking time varies: 4.5 minutes for lamb, 12 minutes for English chop, 7 minutes for mutton chop.
Presented as published in 1895. 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
1236Calories
90 gProtein
0 gCarbs
98 gFat
Full nutrition (33 nutrients)
Calories1236 kcal
Protein90 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat98 g
Saturated Fat41 g
Monounsaturated Fat39 g
Polyunsaturated Fat7.5 g
Cholesterol390 mg
Sodium256 mg
Potassium985 mg
Calcium73 mg
Iron8.5 mg
Magnesium92 mg
Phosphorus721 mg
Zinc14 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K19 mcg
Vitamin B60.4 mg
Vitamin B128.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate76 mcg
Choline354 mg
Caffeine0 mg
Water211 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 29. The excerpt below is the record exactly as published.
Chops. — Put four little lamb chops into the dish, with a teaspoon of butter for each chop. Heat the butter first, and when the chops are added cover for a moment. Turn and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.