Mutton Cutlets au Fromage
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
634Calories
39 gProtein
52 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories634 kcal
Protein39 g
Carbohydrates52 g
Fiber3.9 g
Sugars6.9 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol425 mg
Sodium1607 mg
Potassium640 mg
Calcium704 mg
Iron5 mg
Magnesium70 mg
Phosphorus701 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C16 mg
Vitamin A349 mcg
Vitamin E2.1 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate126 mcg
Choline318 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 83. The excerpt below is the record exactly as published.
Mltton Cutlets au Fromage.— 2 pounds of cutlets cut J^ inch ) thick. 2 eggs beaten light, % cup of very fine bread crumbs, % cup < of grated cheese, %. can of tomatoes.
Cook this with the app: pantry check, scaling, and the assistant.