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Lamb Cutlets, Grilled
From Cookery for every household, 1914
Serves 2
A dish of green peas may be served separately.
Presented as published in 1914. 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
500Calories
73 gProtein
4 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories500 kcal
Protein73 g
Carbohydrates3.6 g
Fiber0.2 g
Sugars0 g
Total Fat20 g
Saturated Fat7.2 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.7 g
Cholesterol229 mg
Sodium242 mg
Potassium1028 mg
Calcium39 mg
Iron6.6 mg
Magnesium92 mg
Phosphorus679 mg
Zinc15 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B129.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate95 mcg
Choline3.7 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 364. The excerpt below is the record exactly as published.
Lamb Cutlets, Grilled 7 or 8 lamb cutlets. Mashed potatoes. Salad oil or melted 1 gill good gravy. butter. Trim the cutlets neatly, shortening the bones if necessary, and brush them over on both sides with salad oil or melted butter
Cook this with the app: pantry check, scaling, and the assistant.