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Fried Lamb Chops
From The new practical housekeeping, 1890
Serves 1
Alternatively, fry plainly and serve with gravy flavored with mushroom or tomato catsup.
Presented as published in 1890. 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
1005Calories
70 gProtein
9 gCarbs
97 gFat
Full nutrition (33 nutrients)
Calories1005 kcal
Protein70 g
Carbohydrates8.8 g
Fiber0.1 g
Sugars6.4 g
Total Fat97 g
Saturated Fat32 g
Monounsaturated Fat31 g
Polyunsaturated Fat5.9 g
Cholesterol343 mg
Sodium242 mg
Potassium968 mg
Calcium53 mg
Iron6.5 mg
Magnesium89 mg
Phosphorus670 mg
Zinc14 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B129.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate76 mcg
Choline1.3 mg
Caffeine0 mg
Water261 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 359. The excerpt below is the record exactly as published.
Fried Lamb ChopSy choose cutlets or chops about naif an inch thick and fry in a mixture of butter and currant jelly, half and half — two tablespoons of each to four cutlets — ^turning to brown both sides. Season highly with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.