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Mutton Collops

Name: Mutton Collops
Yield: 2 servings
Ingredients: some rounds about the size of a twenty-five cent piece; a few slices of onion

From Soyer's standard cookery, 1912

Serves 2

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

34Calories

2 gProtein

1 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories34 kcal

Protein2.2 g

Carbohydrates0.7 g

Fiber0.1 g

Sugars0.3 g

Total Fat2.4 g

Saturated Fat1 g

Monounsaturated Fat1 g

Polyunsaturated Fat0.2 g

Cholesterol8.8 mg

Sodium7.9 mg

Potassium41 mg

Calcium3.5 mg

Iron0.2 mg

Magnesium3.5 mg

Phosphorus22 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate3.8 mcg

Choline0.5 mg

Caffeine0 mg

Water15 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 Collops. Cut some rounds about the size of a twenty-five cent piece from the slices of mutton, fry them in hot drippings with a few slices of onion

Cook this with the app: pantry check, scaling, and the assistant.