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Lamb Cutlets Sautes
From The encyclopaedia of practical cookery, 1892
Serves 1
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
69Calories
3 gProtein
8 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein2.7 g
Carbohydrates8.3 g
Fiber2.4 g
Sugars1.1 g
Total Fat2.8 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.8 g
Cholesterol1.8 mg
Sodium149 mg
Potassium132 mg
Calcium45 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.5 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate21 mcg
Choline3.6 mg
Caffeine0 mg
Water35 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 222. The excerpt below is the record exactly as published.
Lamb Cutlets Sautes. — Cut two necks of Lamb into cutlets, trim them, sprinkle salt and pepper over, dip them in clarified butter, and fry in a saute-pan ; when nicely browned, drain them. Put a croustade full of French beans on a hot dish, arrange the cutlets round them, and serve with bechamel sauce separately in a small tureen
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