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Lamb Chops, Charcutiere
From The Hotel St. Francis cook book, 1919
Serves 1
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
22Calories
0 gProtein
1 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories22 kcal
Protein0.2 g
Carbohydrates0.6 g
Fiber0.5 g
Sugars0.1 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium234 mg
Potassium6.3 mg
Calcium7.8 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline2.1 mg
Caffeine0 mg
Water11 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 50. The excerpt below is the record exactly as published.
Lamb chops, charcutiere. Broil some lamb chops and cover with brown sauce with which has been mixed some sliced pickle and sliced green olives in equal parts
Cook this with the app: pantry check, scaling, and the assistant.