vegetarianveganpescatariandairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mutton Chops and Green Peas
From The "A1" cookery book, 1901
Serves 3
Presented as published in 1901. 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
144Calories
9 gProtein
27 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories144 kcal
Protein9.4 g
Carbohydrates27 g
Fiber9.7 g
Sugars5.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium256 mg
Potassium460 mg
Calcium27 mg
Iron1.5 mg
Magnesium43 mg
Phosphorus120 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K5.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate79 mcg
Choline38 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 35. The excerpt below is the record exactly as published.
Mutton Chops and Green Peas. — ij lbs. best end neck of mutton, and 1 pint shelled peas. Trim the chops carefully, making them a good shape, and cutting away most of the fat, dredge them well with flour and lay them in a stew-pan with a sprig of mint and a very small onion, and just cover them with 48 M EAT. cold water. Bring them slowly to boiling-point, but do not allow them quite to boil or the meat will be very hard. Then draw back the stew-pan from the fire and add the peas. Season with salt and pepper and a dust of cayenne
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.