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Lamb Chops a la Robinson
From The table, 1889
Serves 3
Arrange the chops nicely over the garnishing.
Presented as published in 1889. 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
618Calories
45 gProtein
0 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories618 kcal
Protein45 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat55 g
Saturated Fat20 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.7 g
Cholesterol212 mg
Sodium129 mg
Potassium494 mg
Calcium37 mg
Iron4.2 mg
Magnesium46 mg
Phosphorus362 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K9.4 mcg
Vitamin B60.2 mg
Vitamin B124.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate38 mcg
Choline177 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 192. The excerpt below is the record exactly as published.
a pinch of salt and half a pinch of pepper. Close together, and dip in beaten egg, then in fresh bread-crumbs. Fry them for four minutes on each side in two ounces of clarified butter in a sautoire, and serve with a gill of hot Montglas sauce (No. 213) after arranging a curled paper at the end of each chop. 682. Lamb Chops a la Robinson. — Pare six lamb chops, flatten nicely, and season with one pinch of salt and half a pinch of pepper. Place them in a sautoire with one ounce of butter, and fry for three minutes on each side. Serve with a pint of hot Robinson garnishing
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