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Mutton Chops
From Consult me, 1902
Serves 1
Presented as published in 1902. 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
63Calories
4 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories63 kcal
Protein4.4 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0 g
Total Fat4.8 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Cholesterol18 mg
Sodium18 mg
Potassium86 mg
Calcium9.6 mg
Iron0.7 mg
Magnesium7.7 mg
Phosphorus43 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K73 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate11 mcg
Choline0.6 mg
Caffeine0 mg
Water20 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 340. The excerpt below is the record exactly as published.
MUTTON CHOPS.— Rub the chops with pepper, salt, nutmeg, and a little parsley ; roll each chop in white paper well buttered on the inside, and rolled at each end close ; have some hog’s lard, or beef drip, boiling in a stewpan ; put in the chops, fry them of a fine brown ; lay them in a dish, and garnish with fried parsley; throw some all over and serve them hot. MUTTON COLLOPS.— Take a loin of mutton
Cook this with the app: pantry check, scaling, and the assistant.