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Lamb Cutlets
From The economical cook book, 1905
Serves 4
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
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.
Lamb Cutlets. Tace ohops from the neok or loin, flatten them with a ohopperi dip eaoh one in beaten yolk of egg, then roll them in either very fine bread crumbs or cracker dust which has been seasoned with pepper and salt, and fry a nice brown in drippings or lard ; make the fkt boiling hot before you put the meat in it, garnish with parsley, and eat them with mushroom catsup or Worcester- shire sauce. Lamb's Liver. Out it in slices half an inch in thickness, beat the yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.