dinner
Lamb Chop
From Paper-bag cookery, 1911
Presented as published in 1911. 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
309Calories
23 gProtein
0 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein23 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat24 g
Saturated Fat10 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.9 g
Cholesterol95 mg
Sodium64 mg
Potassium246 mg
Calcium18 mg
Iron2.1 mg
Magnesium23 mg
Phosphorus180 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4.7 mcg
Vitamin B60.1 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.1 mg
Folate19 mcg
Choline88 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 12. The excerpt below is the record exactly as published.
Lamb Chop. — Trim and roll in a little butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.