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Cutlets of Mutton a la Barnegat
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
504Calories
13 gProtein
99 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories504 kcal
Protein13 g
Carbohydrates99 g
Fiber8.5 g
Sugars23 g
Total Fat3.8 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium962 mg
Potassium1240 mg
Calcium155 mg
Iron5.7 mg
Magnesium89 mg
Phosphorus229 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A87 mcg
Vitamin E0.1 mg
Vitamin K9.8 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.7 mg
Folate90 mcg
Choline32 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 243. The excerpt below is the record exactly as published.
Select nice mutton cutlets; cut in diamond pieces; soak in Madeira wine from one to three hours; put on a buttered pan, bread crumbs on the top, and broil. Arrange one cutlet resting on top of another on a platter; reverse the second row opposite to the first. Serve with a nice brown tomato sauce, hot currant jelly, potatoes, and green vegetables
Cook this with the app: pantry check, scaling, and the assistant.