Mutton Cutlets en Robe de Chambre
From The Ocklye cookery book, 1909
Serve with a nice clear sauce.
Presented as published in 1909. 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
150Calories
11 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein11 g
Carbohydrates19 g
Fiber7 g
Sugars1.7 g
Total Fat5.8 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium80 mg
Potassium624 mg
Calcium141 mg
Iron3.7 mg
Magnesium55 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.6 mg
Manganese3.2 mg
Vitamin D1.1 mcg
Vitamin C1.5 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate40 mcg
Choline162 mg
Caffeine0 mg
Water106 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 16. The excerpt below is the record exactly as published.
MUTTON CUTLETS EN ROBE DE CHAMBRE Ingredients Cutlets. Veal. Salt. Beef suet. Broth. One egg. Herbs. Pepper. Eschalot. Parsley. Mushrooms. Breadcrumbs.
Cook this with the app: pantry check, scaling, and the assistant.