Epigramme of Lamb
From French dishes for American tables, 1886
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
143Calories
13 gProtein
1 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories143 kcal
Protein13 g
Carbohydrates0.7 g
Fiber0 g
Sugars0.4 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium138 mg
Calcium56 mg
Iron1.8 mg
Magnesium12 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 40. The excerpt below is the record exactly as published.
Epigramme of Lamb. Put a breast of spring lamb in a saucepan with enough consomme- (Art. 1) to cover it. Boil gently for an hour and a half ; place it between two dishes, with a weight on top ; when cold, cut it in the shape of chops and dip in two beaten eggs, to which you have added a little salt and pepper ; then roll them in bread- crumbs and send them to the oven in a pan, with a little melted butter
Cook this with the app: pantry check, scaling, and the assistant.