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Mutton Cutlet for an Invalid
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
If allowed, serve with mashed potato or spinach puree.
Presented as published in 1898. 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
196Calories
13 gProtein
3 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein13 g
Carbohydrates2.7 g
Fiber0.5 g
Sugars0.2 g
Total Fat14 g
Saturated Fat6.2 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.1 g
Cholesterol53 mg
Sodium93 mg
Potassium274 mg
Calcium29 mg
Iron1.6 mg
Magnesium29 mg
Phosphorus134 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A60 mcg
Vitamin E0.2 mg
Vitamin K56 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate32 mcg
Choline4 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 300. The excerpt below is the record exactly as published.
Mutton Cutlet for an Invalid. — Take three of the nicest cutlets from the middle of a neck of mutton. Trim one of the cutlets very neatly, and trim the other two so as to project beyond it. Tie the three together with the invalid’s cutlet in the middle. Turn the three with the cutlet-tongs over and over till they are done. All the gravy will be concentrated in the centre or invalid’s cutlet. Send this cutlet up to the invalid, using the others in the dining-room. If allowed, a mouthful of mashed potato or potato snow may be sent up with it, but many doctors now think potatoes unwholesome. In this case a spoonful of spinach puree
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Cook this with the app: pantry check, scaling, and the assistant.