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A Saddle of Lamb
From Twentieth century home cook book, 1905
Serves 6
Serve with mint sauce.
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
41Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories41 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Total Fat3.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium9.8 mg
Potassium40 mg
Calcium2 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus28 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.2 mcg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 64. The excerpt below is the record exactly as published.
A SADDLE OF LAMB. Prepare as you would a saddle of mutton ; it is not necessary, however, to saw the backbone ; as in carving, the joints should be cut through both sides of the chine. Salt the meat and dredge well with flour
Cook this with the app: pantry check, scaling, and the assistant.