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Mutton Cutlets Braised
From Twentieth century home cook book, 1905
Serves 10
Presented as published in 1905. 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
139Calories
4 gProtein
1 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein4.5 g
Carbohydrates1.4 g
Fiber0.3 g
Sugars0.6 g
Total Fat13 g
Saturated Fat5.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.3 g
Cholesterol25 mg
Sodium28 mg
Potassium83 mg
Calcium7 mg
Iron0.4 mg
Magnesium7 mg
Phosphorus45 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate7.6 mcg
Choline4.3 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 64. The excerpt below is the record exactly as published.
MUTTON CUTLETS BRAISED. Prepare the cutlets, having them an inch thick; insert five pieces of fat bacon through the lean of each cutlet ; trim off the ends and cover the bot- tom of a stewpan with slices of fat bacon, and lay the cutlets, say ten or a dozen, on top of bacon; cover them with stock ; to this add an onion, a few cloves, and a bunch of parsley
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