Cold Lamb Cutlets
From The Dudley book of cookery and household recipes, 1909
The sauce should be thick and very light.
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
856Calories
39 gProtein
19 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories856 kcal
Protein39 g
Carbohydrates19 g
Fiber0.2 g
Sugars11 g
Total Fat69 g
Saturated Fat33 g
Monounsaturated Fat24 g
Polyunsaturated Fat6.9 g
Cholesterol231 mg
Sodium344 mg
Potassium672 mg
Calcium151 mg
Iron3.4 mg
Magnesium59 mg
Phosphorus442 mg
Zinc7.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A224 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate43 mcg
Choline22 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 32. The excerpt below is the record exactly as published.
COLD LAMB CUTLETS Braise two necks of iamb, press them, and cut into neat cutlets — two cutlets to one bone — coat them with a light demi-glaze, serve with aspic in the centre of the dish, and a cold macedoine of vegetables served separately ; also in a sauce-boat the following sauce : White sauce for cold cutlets, two tablespoonsful of mayonnaise sauce, one gill of whipped cream ; flavour well with spring onions
Cook this with the app: pantry check, scaling, and the assistant.