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Mutton Cutlets (1)
From The "A1" cookery book, 1901
Serves 4
Serve with puree of tomatoes or potatoes.
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
36Calories
3 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories36 kcal
Protein3.2 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.4 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 35. The excerpt below is the record exactly as published.
Mutton Cutlets (i). — 2 lbs. best end neck of mutton. Take off the cutlets, shape them and chop off the thick part of the chine bone, beat them flat with a chopper, cut off all the fat. Season with pepper and salt. Egg and bread-crumb, and fry in lard. Place them on paper in front of the fire to drain off the fat. Serve with a puree of tomatoes or potato, etc. Mutton Cutlets (2). — 2 lbs. loin chops, parsley, thyme, 2 eggs
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