gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Maltre d’Hotel
From The encyclopaedia of practical cookery, 1892
Serves 2
These collops are nice for breakfast.
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
18Calories
3 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein2.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol6.5 mg
Sodium190 mg
Potassium46 mg
Calcium0.9 mg
Iron0.1 mg
Magnesium2.3 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0.5 mcg
Choline11 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 47. The excerpt below is the record exactly as published.
Maltre d’Hotel. — Cut a little Ham into collops about Jin. in thickness ; put some butter in a frying-pan, and when melted, put in the collops and fry them on both sides. When done, drain them and put them on a hot dish. Melt some maitre-d’hotel butter, mix with it a little salt and lemon-juice, pour it over the collops, and serve. For breakfast these collops are very nice, and may be sparsely dusted with cayenne if desired
Cook this with the app: pantry check, scaling, and the assistant.