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Mutton Cutlets a la Vinaigrette
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
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
137Calories
2 gProtein
9 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein2.1 g
Carbohydrates9.2 g
Fiber0.9 g
Sugars1.3 g
Total Fat11 g
Saturated Fat6.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol27 mg
Sodium13 mg
Potassium462 mg
Calcium58 mg
Iron1 mg
Magnesium30 mg
Phosphorus66 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A138 mcg
Vitamin E0.4 mg
Vitamin K254 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline5.6 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 168. The excerpt below is the record exactly as published.
Mutton Cutlets a la Vinaigrette. — Mince small equal quantities of shallot and parsley, and put them into a small basin filled with melted butter. Dip each cutlet into this, and when thoroughly coated cover each with breadcrumbs. Fry the cutlets a golden brown. Have ready two small cucumbers
Cook this with the app: pantry check, scaling, and the assistant.