Cromesquis of Lamb
From Catherine Owen's new cook book .., 1885
Can serve two or three people.
Presented as published in 1885. 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
26Calories
5 gProtein
0 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories26 kcal
Protein5.4 g
Carbohydrates0 g
Fiber0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol23 mg
Sodium87 mg
Potassium97 mg
Calcium26 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus68 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin C0.9 mg
Vitamin A0.6 mcg
Vitamin B60 mg
Vitamin B122.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate13 mcg
Water23 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 29. The excerpt below is the record exactly as published.
cromesquis of lamb (see recipe), a little dish of mince, or a delicate saute of lamb for breakfast. It is surprising what may be done with odds and ends in a small fam- ily ; a tiny plate of pieces, far too small to make an ap- pearance on the table, and which, if special directions are not given, will seem to Bridget not worth saying, will, with each piece dipped into the batter a la Careme, and fried in hot fat, make a tempting dish for breakfast, or an entree for dinner or luncheon. Two tablespoonfuls only of chopped
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