gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lamb Chops Fried with Parmesan
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
782Calories
56 gProtein
2 gCarbs
60 gFat
Full nutrition (32 nutrients)
Calories782 kcal
Protein56 g
Carbohydrates1.6 g
Fiber0 g
Sugars0 g
Total Fat60 g
Saturated Fat26 g
Monounsaturated Fat24 g
Polyunsaturated Fat4.6 g
Omega-30 g
Cholesterol221 mg
Sodium396 mg
Potassium740 mg
Calcium147 mg
Iron4.9 mg
Magnesium70 mg
Phosphorus577 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B127.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate58 mcg
Choline1.8 mg
Water192 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.
Lamb Chops Pried with Parmesan. — Take some lamb chops from the loin or neck, as in the last recipe. Mix the bread-crumbs with a little grated Parmesan cheese, and dip these first into cLarified butter and bi-ead- crumbs, and afterwards into beaten egg and bread-cnmibs. Fry the chops as before until they are lightly browned on both sides, dish them in a circle, and send tomato s;iuce to table in a tureen. Time, fifteen minutes to fry. LAM ( Z90 ) LAM Probable cost, Is. per pound. Sufficient, half a dozen chops
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.