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Mutton Chops with Mashed Potato

Name: Mutton Chops with Mashed Potato
Yield: 2 servings
Ingredients: an ounce of beef dripping; one large or two small onions; the carrot; half a medium-sized turnip; about a quarter of a pint of stock; some potatoes

From Soyer's standard cookery, 1912

Serves 2

This method ensures tender chops.

Presented as published in 1912. 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

355Calories

6 gProtein

52 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories355 kcal

Protein6 g

Carbohydrates52 g

Fiber7.5 g

Sugars8 g

Total Fat15 g

Saturated Fat4.3 g

Monounsaturated Fat6.1 g

Polyunsaturated Fat3.4 g

Cholesterol14 mg

Sodium41 mg

Potassium1248 mg

Calcium64 mg

Iron2.1 mg

Magnesium66 mg

Phosphorus171 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0.7 mcg

Vitamin C60 mg

Vitamin A251 mcg

Vitamin E0.6 mg

Vitamin K8.8 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.8 mg

Folate72 mcg

Choline52 mg

Caffeine0 mg

Water300 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 121. The excerpt below is the record exactly as published.

Mutton Chops with Mashed Potato. Trim all the fat from some neck of mutton chops, and scrape the bone. Melt an ounce of beef dripping in a stewpan, then put in one large or two small onions cut into rather thick slices, the carrot and half a medium-sized turnip (also sliced) and a few pieces of parsley. Arrange the chops on the veg- etables, put a piece of greased paper over them, and fry them gently for ten minutes; then pour in (under the paper) about a quarter of a pint of stock (or water) and let the chops simmer for forty minutes. Take them from the stewpan, and press them between two flat dishes, or baking sheets, with a weight on top until they are cold, then dip them into beaten egg, and cover them thickly with fine, dry, breadcrumbs, and after leaving them for about half an hour fry the chops in plenty of boiling fat until they are a delicate golden brown. Mash some potatoes

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