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Lamb Chops Broiled
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
729Calories
53 gProtein
0 gCarbs
62 gFat
Full nutrition (27 nutrients)
Calories729 kcal
Protein53 g
Carbohydrates0 g
Fiber0 g
Total Fat62 g
Saturated Fat24 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.4 g
Cholesterol226 mg
Sodium178 mg
Potassium718 mg
Calcium37 mg
Iron4.9 mg
Magnesium66 mg
Phosphorus499 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B127.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate57 mcg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 63. The excerpt below is the record exactly as published.
LAMB CHOPS BROILED Trim from six lamb chops the fat and membrane on the edge — it is apt to impart a disagreeably woolly taste to the meat. Melt some butter in a pie plate and dip the chops in it, covering every bit of the meat with the butter, dredge with flour, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.