vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Mutton Cutlets, Breaded
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
One pint of sauce is enough for two pounds of cutlets.
Presented as published in 1880. 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
42Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories42 kcal
Protein1.6 g
Carbohydrates7.7 g
Fiber2 g
Sugars4.3 g
Total Fat0.5 g
Sodium508 mg
Potassium434 mg
Calcium21 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus36 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C11 mg
Water110 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 90. The excerpt below is the record exactly as published.
Mutton Cutlets, Breaded. Trim the cutlets, and season with salt and pepper. Dip in beaten egg and in bread crumbs, and fry in boiling fat. If three-quarters of an inch thick, they will be done rare in six 190 MISS TAHLOA'S NEW COOK BOOK. minutes, and well done in ten. Arrange in the centre of a hot dish, and pour tomato sauce around them. One pint of sauce is enough for two pounds of cutlets
Cook this with the app: pantry check, scaling, and the assistant.