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Cotelettes de Mouton a la Vallorbes
From The new century cookery book, 1901
Serves 6
Presented as published in 1901. 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
188Calories
4 gProtein
28 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein3.8 g
Carbohydrates28 g
Fiber1.2 g
Sugars19 g
Total Fat6.8 g
Saturated Fat2.4 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol6.5 mg
Sodium333 mg
Potassium250 mg
Calcium73 mg
Iron0.9 mg
Magnesium18 mg
Phosphorus70 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C6.4 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate7.3 mcg
Choline9.2 mg
Caffeine1 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 324. The excerpt below is the record exactly as published.
Cotelettes de Mouton d la Vallorbes. — 3 lb. best end neck of mutton, \ lb. liver farce (No. 406), 8 leaves French gelatine, 1 gill aspic jelly (No. 38), \ pint tomato sauce (No. 271), | pint bechamel sauce (No. 202), salt, pepper, and nutmeg ; salad of shredded celery and truffles mingled with tartare sauce
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