dairy-freenut-freesoy-freefish-freeshellfish-free
Mutton Cutlets, Breaded
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Garnish with paper ruffles or stuffed tomatoes.
Presented as published in 1884. 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
266Calories
13 gProtein
24 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories266 kcal
Protein13 g
Carbohydrates24 g
Fiber1.2 g
Sugars0.9 g
Total Fat12 g
Saturated Fat4.9 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.3 g
Cholesterol61 mg
Sodium221 mg
Potassium180 mg
Calcium54 mg
Iron2.3 mg
Magnesium21 mg
Phosphorus134 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate62 mcg
Choline42 mg
Caffeine0 mg
Water49 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 141. The excerpt below is the record exactly as published.
Mutton Outlets^ Breaded, — Trim the cutlets, and season with salt and pepper. Dip in crumbs
Cook this with the app: pantry check, scaling, and the assistant.