Mutton Cutlets with Tomato Sauce

Name: Mutton Cutlets with Tomato Sauce
Ingredients: 2 lb. best end neck of mutton; Pepper; and salt; 2 oz. bread crumbs; 1 egg; Some frying fat

From Domestic cookery, 1886

Presented as published in 1886. 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

301Calories

14 gProtein

43 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories301 kcal

Protein14 g

Carbohydrates43 g

Fiber3.1 g

Sugars3.7 g

Total Fat7.8 g

Saturated Fat2.3 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol186 mg

Sodium2820 mg

Potassium211 mg

Calcium143 mg

Iron3.9 mg

Magnesium34 mg

Phosphorus196 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A81 mcg

Vitamin E0.6 mg

Vitamin K7.7 mcg

Vitamin B60.2 mg

Vitamin B120.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.8 mg

Folate85 mcg

Choline156 mg

Caffeine0 mg

Water42 g

As published

This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 18. The excerpt below is the record exactly as published.

UTTON CUTLETS, with Tomato Sauce (Entree). 2 lb. best end neck of mutton Pepper and salt 2 oz. bread crumbs Some frying fat 1 egg

Cook this with the app: pantry check, scaling, and the assistant.