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Mutton Cutlets A La Jardiniere
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
10Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories9.8 kcal
Protein0.3 g
Carbohydrates1.2 g
Fiber0.3 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0.3 mg
Sodium16 mg
Potassium17 mg
Calcium6.2 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A17 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.5 mcg
Choline2.1 mg
Caffeine0 mg
Water8.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 113. The excerpt below is the record exactly as published.
MUTTON CUTLETS A LA JARDINIERE. Cut, trim, and braize the cutlets as in the foregoing, but without larding them. Meanwhile prepare a jardiniere of vegetables as for fillet of beef jardiniere (No. 509). Mix all the vegetables together in a stewpan with a few table- spoonfuls of Bechamel sauc
Cook this with the app: pantry check, scaling, and the assistant.