Lamb Chops A La Favorite
From Louis' every woman's cook book, 1910
The presentation is visually appealing with the colors.
Presented as published in 1910. 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
2056Calories
149 gProtein
16 gCarbs
153 gFat
Full nutrition (33 nutrients)
Calories2056 kcal
Protein149 g
Carbohydrates16 g
Fiber0.7 g
Sugars0.2 g
Total Fat153 g
Saturated Fat66 g
Monounsaturated Fat63 g
Polyunsaturated Fat12 g
Cholesterol603 mg
Sodium467 mg
Potassium1769 mg
Calcium130 mg
Iron15 mg
Magnesium148 mg
Phosphorus1196 mg
Zinc24 mg
Copper1 mg
Manganese0.1 mg
Vitamin D0.7 mcg
Vitamin C1 mg
Vitamin A6.8 mcg
Vitamin E0.8 mg
Vitamin K28 mcg
Vitamin B60.8 mg
Vitamin B1215 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)45 mg
Folate176 mcg
Choline546 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 37. The excerpt below is the record exactly as published.
LAMB CHOPS A LA FAVORITE ^£ Broil six well-trimmed lamb chops. Put them in a dish. Cover each chop with a thin slice of beef tongue, cut heart-shaped and heated in some stock or gravy. On top of this put a teaspoonful of very thick Bearnaise Sauce and a round slice of truffle on the Bearnaise. These three colours make a pretty effect. Put a bouquet of mixed vegetables (macedoine) in the centre, stick a paper frill on the bone of each chop, and pour some gravy
Cook this with the app: pantry check, scaling, and the assistant.