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Invalid’s Cutlet

Name: Invalid’s Cutlet
Yield: 1 servings
Ingredients: 1 cutlet from the loin or neck of mutton; 2 cupfuls of water; 1 very small stick of celery; pepper to taste; salt to taste

From The Ideal cook book, 1899

Serves 1

Presented as published in 1899. 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

68Calories

4 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories68 kcal

Protein4.5 g

Carbohydrates1.3 g

Fiber0 g

Sugars0 g

Total Fat4.8 g

Saturated Fat2.1 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.4 g

Cholesterol18 mg

Sodium68 mg

Potassium172 mg

Calcium36 mg

Iron0.4 mg

Magnesium15 mg

Phosphorus49 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate4.8 mcg

Choline0 mg

Caffeine0 mg

Water527 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 147. The excerpt below is the record exactly as published.

Invalid’s Cutiet—Ingredients—1 cutlet from the loin or neck of mutton, 2 cupfuls of water, I very small stick of celery, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.