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Fried Lamb Chops
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
991Calories
53 gProtein
1 gCarbs
85 gFat
Full nutrition (30 nutrients)
Calories991 kcal
Protein53 g
Carbohydrates1.1 g
Fiber0.2 g
Sugars0.8 g
Total Fat85 g
Saturated Fat41 g
Monounsaturated Fat23 g
Polyunsaturated Fat5.7 g
Cholesterol295 mg
Sodium1770 mg
Potassium804 mg
Calcium41 mg
Iron5.1 mg
Magnesium69 mg
Phosphorus505 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C45 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.5 mg
Vitamin B127.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate61 mcg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 215. The excerpt below is the record exactly as published.
Fried Lamb Chops. — (1) Pare six fine Lamb chops, and split them through the centre. Fill the insides with a very fine salpi^on, season with 1 pinch of salt and j pinch of pepper, close together, and dip in beaten egg, then in fresh bread- crumbs ; fry for four minutes on each side in 2oz. of clarified butter in a saute-pan, and serve with 1 gill of hot Montglas sauce
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