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Lamb Chops, Bradford
From The Hotel St. Francis cook book, 1919
Serves 8
Presented as published in 1919. 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
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 121. The excerpt below is the record exactly as published.
Lamb chops, Bradford Ceylon tea Sybil potatoes String bean salad Strawberry cream pie Coffee DINNER Consomme Caroline • Ripe California olives in oil and garlic Fillet of trout, Rachel Roast duckling, apple sauce Artichoke bottoms, au gratin Fresh asparagus, Hollandaise Escarole salad Mousse au cafe Demi tasse Eggs, Fedora. Cut four hard-boiled eggs in two, lengthwise, remove the yolks and mash with a fork, in a bowl. Then add one-half cup of fresh bread crumbs, salt, pepper, the raw yolk of an egg, a little chopped chives and parsley, and one ounce of butter. Mix well, and fill the boiled whites with the mixture. Then roll in the beaten whites of eggs, and then in bread crumbs, and fry in hot swimming fat. Serve on a napkin, with fried parsley. Serve cream of tomato sauce separate. Lamb chops, Bradford. Broil eight nice lamb chops
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