Mediterraneandinnerdairy-freenut-freesoy-freefish-freeshellfish-free
Lamb Chops
From The household (of the Detroit free press), 1886
Serves 1
Accompany with asparagus, spinach, or peas.
Presented as published in 1886. 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
623Calories
31 gProtein
44 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories623 kcal
Protein31 g
Carbohydrates44 g
Fiber2.7 g
Sugars3.9 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.3 g
Omega-30 g
Cholesterol260 mg
Sodium567 mg
Potassium401 mg
Calcium154 mg
Iron5.4 mg
Magnesium53 mg
Phosphorus351 mg
Zinc4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.8 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)10 mg
Folate105 mcg
Choline156 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 441. The excerpt below is the record exactly as published.
LAMB CHOPS. Trim off the flap from a fine loin of lamb and cut into chops about three-quarters of an inch in thickness. Have ready a bright, clear fire ; lay the chops on the gridiron and broil them to a nice pale brown, turning them when required. Season with pepper and salt. Or, sprinkle with vinegar, pepper and salt ; dip them in egg, roll in cracker or bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.