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Stuffed Lamb Chops
From Boston Cooking-School cook book, 1896
Serves 4
Sausage meat may be used for stuffing.
Presented as published in 1896. 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
379Calories
20 gProtein
34 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein20 g
Carbohydrates34 g
Fiber1.4 g
Sugars3.7 g
Total Fat17 g
Saturated Fat7.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.6 g
Cholesterol64 mg
Sodium664 mg
Potassium275 mg
Calcium55 mg
Iron3.1 mg
Magnesium33 mg
Phosphorus184 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate87 mcg
Choline66 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 118. The excerpt below is the record exactly as published.
STUFFED LAMB CHOPS Wipe and trim chops cut 134 inches thick. Split lean meat in half, cutting to bone. Stuff with any desired stuffing
Cook this with the app: pantry check, scaling, and the assistant.