Cutlets
From Hilda's "where is it?" of recipes, 1891
Time: eight or ten minutes for cooking.
Presented as published in 1891. 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
3501Calories
268 gProtein
4 gCarbs
267 gFat
Full nutrition (34 nutrients)
Calories3501 kcal
Protein268 g
Carbohydrates3.7 g
Fiber0 g
Sugars0.9 g
Total Fat267 g
Saturated Fat110 g
Monounsaturated Fat77 g
Polyunsaturated Fat14 g
Omega-32.8 g
Cholesterol1910 mg
Sodium1348 mg
Potassium4291 mg
Calcium412 mg
Iron20 mg
Magnesium275 mg
Phosphorus2618 mg
Zinc45 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A550 mcg
Vitamin E7.5 mg
Vitamin K0.8 mcg
Vitamin B61.9 mg
Vitamin B1236 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.9 mg
Niacin (B3)52 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water1071 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 21. The excerpt below is the record exactly as published.
CUTLETS— LAMB CUTLETS-CUTLETS (STEWED). CUTLETS. Trim your cutlets carefully ; lay them in a little milk, which makes the meat white and tender. (Fresh meat laid for five or six hours in a little milk will be found nice and tender.) Have ready some fine bread-crumbs, nutmeg, pepper, salt, lard, or dripping. Roll the cutlets in egg and bread-crumbs, sprinkle with pepper, salt, and nutmeg, fry in hot lard. Serve with mashed potatoes. When tomatoes are plentiful, boil about a dozen with a small piece of onion ; strain, add a pat of butter, and serve round the cutlets. CUTLETS AND GREEN PEAS. Ingredients. 3 lbs. of the best end of Neck of Lamb, s Eggs. Bread-crumbs. Pepper, Salt, a little Nutmef. Some Beef or Mutton Dripping, or Lard
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Cook this with the app: pantry check, scaling, and the assistant.