Mutton Cutlets
From The official handbook for the National Training School for Cookery, 1891
The trimmings can be clarified and used as dripping.
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
1264Calories
21 gProtein
78 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1264 kcal
Protein21 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.9 g
Total Fat96 g
Saturated Fat54 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat6.6 g
Omega-30 g
Cholesterol441 mg
Sodium862 mg
Potassium281 mg
Calcium226 mg
Iron6.1 mg
Magnesium52 mg
Phosphorus277 mg
Zinc2.2 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.2 mg
Folate139 mcg
Choline163 mg
Caffeine0 mg
Water46 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 26. The excerpt below is the record exactly as published.
MUTTON CUTLETS. Average cost of " Mutton Cutlets!' INGREDIENTS. s. d. 3 lbs. of the best end of the neck of mutton . . 30 Bread crumbs o 1 1 egg o 1 Salt and pepper o o^ 3 ounces of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.