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Lamb Chops, Broiled
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two or three persons. Probable cost, 1s. per pound.
Presented as published in 1892. 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
56 gFat
Full nutrition (27 nutrients)
Calories729 kcal
Protein53 g
Carbohydrates0 g
Fiber0 g
Total Fat56 g
Saturated Fat24 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.4 g
Cholesterol210 mg
Sodium177 mg
Potassium717 mg
Calcium36 mg
Iron4.9 mg
Magnesium66 mg
Phosphorus498 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
Water190 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 795. The excerpt below is the record exactly as published.
Lam.b Chops, Broiled.— Out the chops about half an inch thick, trim them neatly, flatten them, remove the superfluous fat, place them on a hot gridiron over a clear fire, and let them remain until brightly b^o^vned on both sides, turning them with steak-tongs when required. Season them with pepper and salt, and serve as hot as possible. Garnish with parsley. Mashed potatoes, asparagus, green peas, or spinach are usually served with lamb chops. Time, eight or nine minutes to broU. Sufficient, half a dozen chops
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