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Cutlets and Piquante Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Mustard pickles are recommended for better color.
Presented as published in 1899. 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
56Calories
3 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories56 kcal
Protein3.3 g
Carbohydrates6.6 g
Fiber1 g
Sugars2.5 g
Total Fat2.1 g
Saturated Fat0.9 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Cholesterol2.4 mg
Sodium1041 mg
Potassium141 mg
Calcium42 mg
Iron0.7 mg
Magnesium6.5 mg
Phosphorus34 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate7 mcg
Choline5 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 26. The excerpt below is the record exactly as published.
CUTLETS AND PIQUANTE SAUCE. 1 lb. cutlets A little gravy i cupful mixed pickles A teaspoonf ul brown sugar Flour. Mutton Entrees, Mode. — Prepare your cutlets and serve with, the fol- lowing sauce : — If cold cutlets, you can stew them in the sauce, which I think improves them. Have about half a pint of stock or gravy
Cook this with the app: pantry check, scaling, and the assistant.