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Lamb Cutlets with Mint Sauce
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
555Calories
36 gProtein
14 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories555 kcal
Protein36 g
Carbohydrates14 g
Fiber1.6 g
Sugars13 g
Total Fat38 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat3 g
Cholesterol140 mg
Sodium126 mg
Potassium584 mg
Calcium73 mg
Iron6 mg
Magnesium59 mg
Phosphorus348 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A46 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B124.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate62 mcg
Choline0 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 221. The excerpt below is the record exactly as published.
Lamb Cutlets with Mint Sauce. — Mix together 4 heaped table-spoonfuls of finely-chopped fresh mint, 1 table-spoonful of sugar, and 4 table-spoonfuls of vinegar ; put two or three lean Lamb cutlets
Cook this with the app: pantry check, scaling, and the assistant.