Deviled Chops

Name: Deviled Chops
Yield: 2 servings
Ingredients: 1 oz. butter; 1 teaspoon made mustard; 1/2 teaspoon French mustard; 1 teaspoon hot Chutney; 1 teaspoon grated horse-radish; a little Cayenne pepper; a little Chili vinegar; the juice of 1 lime; 2 thick mutton chops

From San Rafael cook book, 1906, 1906

Serves 2

Presented as published in 1906. 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

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

DEVILED CHOPS^Mrs. W. F. C. Hasson. Mix well together 1 oz. butter, 1 teaspoon made mustard, % teaspoon Trench mustard, salt, pepper, cayenne, 1 teaspoon hot Chutney, 1 tea- spoon grated horse-radish, ' a little Chili vinegar, and the juice of 1 lime. Rub a little of this on 2 thick mutton chops

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