vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Mutton a la Provencale
From The Swedish, French, American cook book, 1918
Serves 3
Serve with French fried potatoes or Saratoga chips.
Presented as published in 1918. 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
501Calories
23 gProtein
67 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein23 g
Carbohydrates67 g
Fiber6.7 g
Sugars19 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol56 mg
Sodium1016 mg
Potassium713 mg
Calcium595 mg
Iron2.8 mg
Magnesium71 mg
Phosphorus492 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.8 mcg
Vitamin C22 mg
Vitamin A118 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.2 mg
Folate106 mcg
Choline44 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 242. The excerpt below is the record exactly as published.
uton ) a la Provencale Select nice loin chops; trim well free from fat; shape them nicely, making all of one size; put on an oiled baking sheet; then coat these cutlets with the sauce. Take six onions, cook them and chop fine; make a rich sauce from one tablespoon butter, two tablespoons flour, one cup milk, the chopped onions, and a few drops of garlic. Spread the cutlets all around with the sauce; leave on the oiled pan until cold; then dip in egg; mix some Parme¬ san cheese and bread crumbs
Cook this with the app: pantry check, scaling, and the assistant.