To Fry Mutton Chops
From Chambers's cookery for young housewives, 1894
Presented as published in 1894. 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
39Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein0.4 g
Carbohydrates9 g
Fiber0 g
Sugars7.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium321 mg
Potassium84 mg
Calcium5.6 mg
Iron0.1 mg
Magnesium4.8 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water53 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 14. The excerpt below is the record exactly as published.
TO FRY MUTTON CHOPS. 1 lb. mutton chops. I 2 table-spoonfuls ketchup. Pepper and salt. I 2 table-spoonfuls water
Cook this with the app: pantry check, scaling, and the assistant.