Mutton Chops Devilled English Style
From Louis' every woman's cook book, 1910
A hearty dish perfect for a filling meal.
Presented as published in 1910. 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
2697Calories
33 gProtein
163 gCarbs
216 gFat
Full nutrition (34 nutrients)
Calories2697 kcal
Protein33 g
Carbohydrates163 g
Fiber12 g
Sugars37 g
Total Fat216 g
Saturated Fat124 g
Monounsaturated Fat65 g
Polyunsaturated Fat15 g
Omega-31.1 g
Cholesterol533 mg
Sodium7325 mg
Potassium3151 mg
Calcium643 mg
Iron21 mg
Magnesium148 mg
Phosphorus690 mg
Zinc4 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D0.5 mcg
Vitamin C37 mg
Vitamin A1627 mcg
Vitamin E6.5 mg
Vitamin K79 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)14 mg
Folate186 mcg
Choline129 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 37. The excerpt below is the record exactly as published.
MUTTON CHOPS DEVILLED ENGLISH STYLE ^ Broil four well-trimmed mutton chops until nearly done. Mix two tablespoonfuls of mustard and a pinch of Cayenne with enough Worcestershire sauce to obtain a paste. Cover the chops with this preparation on both sides, dip them in fine bread crumbs, then in melted butter, and brown in the oven. Put the chops on top of a layer of mashed potatoes in the platter, add two thin slices of broiled bacon
Cook this with the app: pantry check, scaling, and the assistant.