Cutlets a la Dupplin Castle
From The Dudley book of cookery and household recipes, 1909
Dish up with a nice sharp sauce.
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
428Calories
1 gProtein
5 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein1.2 g
Carbohydrates5.1 g
Fiber1 g
Sugars2.4 g
Total Fat46 g
Saturated Fat29 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.7 g
Omega-30.2 g
Cholesterol122 mg
Sodium9.8 mg
Potassium114 mg
Calcium25 mg
Iron0.4 mg
Magnesium7.4 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A388 mcg
Vitamin E1.3 mg
Vitamin K4.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline14 mg
Caffeine0 mg
Water33 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.
CUTLETS A LA DUPPLIN CASTLE HOP a handful of shalots, put them into a stew- pan with a piece of fresh butter, sufficient to fry them without acquiring any colour, pass through a wire sieve. Then take a piece of the shalot and two ounces of fresh melted butter and a good pinch of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.