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Cutlets of Mutton with Tomato
From The Swedish, French, American cook book, 1918
Serves 1
Suitable for breakfast, luncheon, or dinner.
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
219Calories
13 gProtein
16 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein13 g
Carbohydrates16 g
Fiber4 g
Sugars8.6 g
Total Fat11 g
Saturated Fat4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol33 mg
Sodium1300 mg
Potassium1008 mg
Calcium47 mg
Iron3.3 mg
Magnesium56 mg
Phosphorus174 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A1.8 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate4.8 mcg
Choline14 mg
Caffeine0 mg
Water239 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 242. The excerpt below is the record exactly as published.
Cutlets of Mutton with Tomato Cotelettes de Mouton aux Tomates Cut thin slices from the leg of mutton; put on a broiler and grill (take care not to let it be too well done); sprinkle with pepper and salt. Arrange one slice on top of the other with a piece of fried bacon showing in between each slice. Serve with tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.