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Mutton Cutlets With Mushrooms
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
31Calories
3 gProtein
2 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein2.9 g
Carbohydrates1.5 g
Fiber0.5 g
Sugars0.9 g
Total Fat1.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol5.8 mg
Sodium7.4 mg
Potassium169 mg
Calcium2.6 mg
Iron0.4 mg
Magnesium6 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate9.5 mcg
Choline8.1 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 172. The excerpt below is the record exactly as published.
Mutton Cutlets With Mushrooms Cut the best end of a neck of mutton into neat cutlets, trim them, and beat them out with a wet knife ; brush them over with some good salad oil, and broil them over a clear fire. Serve them around a puree of mushrooms, with some good sauce around, but not over them. Puree of Mushrooms Wash well, dry and chop finely one pint of good mushrooms
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