Chops a la Paysanne

Name: Chops a la Paysanne
Ingredients: from four to eight chops, mutton or lamb; half a pint of half-cooked peas; an ounce of bacon (flank will do); a pound of new potatoes; half a pint of stock or water

From Paper-bag cookery, 1911

If using four chops, a gill of stock is sufficient.

Presented as published in 1911. 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

583Calories

25 gProtein

99 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories583 kcal

Protein25 g

Carbohydrates99 g

Fiber23 g

Sugars8.3 g

Total Fat12 g

Saturated Fat3.8 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol19 mg

Sodium1364 mg

Potassium2257 mg

Calcium249 mg

Iron30 mg

Magnesium190 mg

Phosphorus449 mg

Zinc4.1 mg

Copper4.3 mg

Manganese6.7 mg

Vitamin D0.1 mcg

Vitamin C82 mg

Vitamin A58 mcg

Vitamin E0.3 mg

Vitamin K36 mcg

Vitamin B61.4 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.7 mg

Folate140 mcg

Choline55 mg

Caffeine0 mg

Water717 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.

Chops a la Paysanne. — Take from four to eight chops, mutton or lamb. Trim them of all superfluous fat. Scrape the bones neatly. Dust them with a little minced shal- lot and spiced seasoning, i.e., pepper, salt and a tiny grate of nutmeg, and a little celery salt mixed. Grease a bag thickly. Put in the chops. Add to them half a pint of half- cooked peas, an ounce of bacon (flank will do), cut small, a pound of new potatoes, and half a pint of stock or water

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