Mutton Cutlets with Cheese Sauce
From Culinary jottings, 1885
Sauce should be thick and creamy.
Presented as published in 1885. 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
287Calories
12 gProtein
38 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories287 kcal
Protein12 g
Carbohydrates38 g
Fiber5.1 g
Sugars16 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium486 mg
Potassium715 mg
Calcium152 mg
Iron1.2 mg
Magnesium43 mg
Phosphorus207 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate69 mcg
Choline41 mg
Caffeine0 mg
Water496 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 200. The excerpt below is the record exactly as published.
two, or three, fair sized Bombay onions, cut them up roughly and put them into a sauce- pan with a ladleful of butter, a pincTi of sugai', and pepper and salt to fancy ; let them cook slowly so that they do not take colour, add a table-spoonful of boiled rice, or pearl barley, and a cupful of broth and let the simmering go on till the lumps of onion are quite soft ; then add a heaped up table-spoonful of finely grated cheese, stir this in well for a minute or two, then lift it up, and work the mixture through the sieve as you would a puree. Heat it up gently in the bain-marie, and at the last stir in a table-spoonful of rich cream
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