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Lamb Cutlets with New Carrots
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
382Calories
21 gProtein
5 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories382 kcal
Protein21 g
Carbohydrates4.6 g
Fiber2 g
Sugars2.4 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Cholesterol89 mg
Sodium243 mg
Potassium395 mg
Calcium31 mg
Iron2.1 mg
Magnesium33 mg
Phosphorus208 mg
Zinc4.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C1.4 mg
Vitamin A508 mcg
Vitamin E1 mg
Vitamin K8.2 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate30 mcg
Choline18 mg
Caffeine0 mg
Water128 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 with New Carrots. — Procure very small new carrots, and scrape and boil them until tender in salted water ; trim the cutlets nicely, dip them in beaten egg, and roll in finely-grated breadcrumb, giving them a good coating. Put a large lump of lard
Cook this with the app: pantry check, scaling, and the assistant.