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Mutton Collops and Cucumbers
From Banquets of the nations, 1911
Serves 3
Serve hot in a ragout dish.
Presented as published in 1911. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2 g
Total Fat0.1 g
Sodium1 mg
Potassium113 mg
Calcium11 mg
Iron0 mg
Magnesium6.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin K16 mcg
Water64 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 214. The excerpt below is the record exactly as published.
Mutton Collops and Cucumbers. Pare and slice the cucumbers as thick as a five-shilling piece. Sprinkle them with fine salt and pepper, and pour vinegar over them. Brown the collops (small pieces of mutton the size of a five-shilling piece) in the frying-pan, and then stew them with the drained cucumbers
Cook this with the app: pantry check, scaling, and the assistant.