Mutton Chops with Puree of Peas
From 365 breakfast dishes, 1901
Serve very hot.
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
64Calories
5 gProtein
10 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories64 kcal
Protein5.2 g
Carbohydrates10 g
Fiber4.5 g
Sugars6.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium384 mg
Potassium384 mg
Calcium67 mg
Iron3.2 mg
Magnesium42 mg
Phosphorus88 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A83 mcg
Vitamin E0.6 mg
Vitamin K40 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate46 mcg
Choline28 mg
Water142 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 29. The excerpt below is the record exactly as published.
Mutton Chops with Puree of Peas. Broil loin chops, cut an inch thick, over bright coals for eight minutes, turning every 10 seconds; season with salt and set against . August triangles of toast. Pass cooked peas
Cook this with the app: pantry check, scaling, and the assistant.