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Lamb Cutlets Broiled
From The Landmarks club cook book, 1903
Serves 2
Presented as published in 1903. 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
268Calories
10 gProtein
39 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories268 kcal
Protein9.9 g
Carbohydrates39 g
Fiber2.4 g
Sugars3.4 g
Total Fat13 g
Saturated Fat2.3 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.8 g
Cholesterol199 mg
Sodium404 mg
Potassium126 mg
Calcium122 mg
Iron3.1 mg
Magnesium24 mg
Phosphorus157 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate83 mcg
Choline147 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 39. The excerpt below is the record exactly as published.
LAMB CUTLETS broiled. Cut some cutlets of a neck of lamb and trim them as for mutton cutlets, beat the yolks of two eggs with a little warmed butter, dip in the cutlets, then in bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.