dairy-freenut-freesoy-freefish-freeshellfish-free
Epigramme of Lamb a la Trianon
From Cooking for profit, 1886
Serves 1
It does not do well to fry it after breading.
Presented as published in 1886. 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
402Calories
61 gProtein
0 gCarbs
16 gFat
Full nutrition (28 nutrients)
Calories402 kcal
Protein61 g
Carbohydrates0 g
Fiber0 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.4 g
Cholesterol195 mg
Sodium198 mg
Potassium840 mg
Calcium30 mg
Iron5.3 mg
Magnesium78 mg
Phosphorus567 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin B60.5 mg
Vitamin B127.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate69 mcg
Water220 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 221. The excerpt below is the record exactly as published.
igramme of Lamb, a la Tri* anon. Epigramme is the French cooks* name for the brisket or breast of lamb. After cutting lamb chops for breakfast there will be three or four of these briskets on hand. Saw them lengthwise in two, boil for half an hour in soup stock well sea- soned, press them between two dishes. When cold bread themby dipping in egg and cracker meal
Cook this with the app: pantry check, scaling, and the assistant.