Lamb Cutlets à la Connaught (Cold)
From Entrees made easy, 1905
For the aspic, stir 3 tablespoonsful of mint sauce into 2 gills of aspic jelly, and use when just setting.
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
1142Calories
19 gProtein
222 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories1142 kcal
Protein19 g
Carbohydrates222 g
Fiber3.8 g
Sugars156 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium173 mg
Potassium739 mg
Calcium80 mg
Iron3.4 mg
Magnesium40 mg
Phosphorus234 mg
Zinc3.8 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A10 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.5 mg
Folate59 mcg
Choline35 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 24. The excerpt below is the record exactly as published.
Lamb Cutlets & la Connaught (Cold). Braise a neck of lamb, and when pressed and cold, cut the cutlets, trimming them neatly, then 86 COLD ENTRIES cover them with mint aspic. Serve on a pile of green peas or lettuce. For the aspic, stir 3 tablespoonsful of mint sauce into 2 gills of aspic jelly
Cook this with the app: pantry check, scaling, and the assistant.