dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Mutton Chops
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
1147Calories
5 gProtein
20 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1147 kcal
Protein5.2 g
Carbohydrates20 g
Fiber1.2 g
Sugars1.7 g
Total Fat116 g
Saturated Fat45 g
Monounsaturated Fat52 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol154 mg
Sodium215 mg
Potassium70 mg
Calcium56 mg
Iron1.5 mg
Magnesium13 mg
Phosphorus69 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.8 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate35 mcg
Choline97 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 86. The excerpt below is the record exactly as published.
FRIED MUTTON CHOPS. No. 2. Peepare the chops by trimming off all extra fat and skin, season them with salt and pepper, dip each chop in beaten egg, then in rolled cracker or bread crumbs; din again in the egg and crumbs, and so on until they are well coated with the crumbs. Have ready a deep spider containing a pound or more of lard
Cook this with the app: pantry check, scaling, and the assistant.