Cutlets a la Reforme

Name: Cutlets a la Reforme
Ingredients: Best end of a neck of Mutton; Two lean slices of Ham (chopped fine); One Egg; Bread-crumbs; One Carrot (cut in strips); Four Gherkins; Four Mushrooms; Four Truffles; Whites of two Eggs (previously cooked)

From High-class cookery recipes, 1897

Presented as published in 1897. 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

634Calories

44 gProtein

38 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein44 g

Carbohydrates38 g

Fiber5.7 g

Sugars27 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol615 mg

Sodium1213 mg

Potassium1655 mg

Calcium192 mg

Iron5.5 mg

Magnesium84 mg

Phosphorus780 mg

Zinc5.5 mg

Copper1.2 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C9.5 mg

Vitamin A810 mcg

Vitamin E3 mg

Vitamin K11 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)14 mg

Folate136 mcg

Choline546 mg

Caffeine7.2 mg

Water473 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 28. The excerpt below is the record exactly as published.

Cutlets a la Reforme. Ingredients, Best end of a neck of Mutton. Two lean slices of Ham (chopped fine). One Egg. Bread-crumbs. One Carrot (cut in strips). Four Gherkins „ Four Mushrooms „ Four Truffles „ Whites of two Eggs „ (previously cooked)

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