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Noisettes of Mutton a la Gendarme
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. 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
730Calories
24 gProtein
161 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories730 kcal
Protein24 g
Carbohydrates161 g
Fiber36 g
Sugars36 g
Total Fat9.4 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol22 mg
Sodium1728 mg
Potassium4469 mg
Calcium507 mg
Iron37 mg
Magnesium259 mg
Phosphorus560 mg
Zinc4 mg
Copper5.5 mg
Manganese8.7 mg
Vitamin D0 mcg
Vitamin C174 mg
Vitamin A2004 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.7 mg
Folate395 mcg
Choline21 mg
Caffeine0 mg
Water1117 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 170. The excerpt below is the record exactly as published.
Noisettss of Mutton a la Gendapmo. — Cut the noisettes from the meaty part of a loin of mutton. They should be three-quarters of an inch thick and two and a half inches across. Grill them as fillets of beef are grilled. For the garnish : Trim two dozen pieces each of young potatoes, carrots, and turnips two inches long and as thick as a drawing pencil, pointing the ends of each piece. Blanch them for five minutes in boiling water, then drain them, and put them into a stew-pan with two ounces of butter
Cook this with the app: pantry check, scaling, and the assistant.