dairy-freenut-freesoy-freefish-freeshellfish-free
Lamb Chops en Casserolle
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
770Calories
39 gProtein
83 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories770 kcal
Protein39 g
Carbohydrates83 g
Fiber7.3 g
Sugars7.2 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol256 mg
Sodium3303 mg
Potassium719 mg
Calcium302 mg
Iron10 mg
Magnesium99 mg
Phosphorus465 mg
Zinc6.1 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D1 mcg
Vitamin C34 mg
Vitamin A187 mcg
Vitamin E1 mg
Vitamin K424 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate198 mcg
Choline167 mg
Caffeine0 mg
Water131 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 281. The excerpt below is the record exactly as published.
LAMB CHOPS, en casserolle. — Cut a loin of lamb into chops ; do them with yolk of egg on each side and stew them with bread crumbs, cloves, pepper, salt, mace, mixed ; fry them of a light brown, put them round in a dish very close ; leave a hole in the middle for sauce made of sweet herbs and parsley
Cook this with the app: pantry check, scaling, and the assistant.