Mutton Cutlets with Mushrooms
From 365 breakfast dishes, 1901
Sauce: Cook mushrooms in cream or milk for 10 minutes.
Presented as published in 1901. 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
112Calories
2 gProtein
2 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories112 kcal
Protein2.3 g
Carbohydrates2.3 g
Fiber0.7 g
Sugars1.4 g
Total Fat11 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol29 mg
Sodium5 mg
Potassium226 mg
Calcium5.3 mg
Iron0.4 mg
Magnesium6.6 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water67 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 15. The excerpt below is the record exactly as published.
Mutton Cutlets with Mushrooms. Take the bones from mutton chops, and use the round lean portions. Brush them with melted butter and broil. Serve them on rounds of toasted bread, with mushroom sauce poured over. Sauce. — One pint of mushrooms
Cook this with the app: pantry check, scaling, and the assistant.