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Lamb Cutlets with Puree of Green Peas
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
465Calories
34 gProtein
9 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein34 g
Carbohydrates9 g
Fiber2.6 g
Sugars3.2 g
Total Fat37 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Cholesterol144 mg
Sodium279 mg
Potassium530 mg
Calcium63 mg
Iron4.8 mg
Magnesium54 mg
Phosphorus294 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C39 mg
Vitamin A42 mcg
Vitamin E0.5 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate55 mcg
Choline133 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 209. The excerpt below is the record exactly as published.
Lamb Cutlets with Puree 0 Green Peas. Take the best shaped lamb chops, trim nicely and flatten, season, dip in flour and have them ready in a frying pan with very little fat from the roastmg meats. Mash some very green cooked peas through a seive, season with butter and white pepper, drop a pear shaj)ed spoon- ful of this green puree in each individual dish, shape and smooth it a little, fry (saute) the lamb chops, lay one on top of the puree, press down slightly, pour a spoonful of li.ght brown sauce
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