dairy-freenut-freeegg-freesoy-free
Baked Leg of Mutton
From Soyer's standard cookery, 1912
Serves 1
Serve surrounded by mixed vegetables or macaroni.
Presented as published in 1912. 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
430Calories
33 gProtein
11 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein33 g
Carbohydrates11 g
Fiber0.3 g
Sugars3.7 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.8 g
Cholesterol108 mg
Sodium1289 mg
Potassium660 mg
Calcium79 mg
Iron3.4 mg
Magnesium51 mg
Phosphorus311 mg
Zinc5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C1.5 mg
Vitamin A5.2 mcg
Vitamin E0.9 mg
Vitamin K3.4 mcg
Vitamin B60.3 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate37 mcg
Choline42 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 157. The excerpt below is the record exactly as published.
Baked Leg of Mutton. Boil two or three cloves of garlic in three different waters in order to remove the pungent flavor, and then mince them finely with half a dozen boned anchovies. Take a small leg of mutton, cut numerous slits across the skin and well rub the garlic and anchovy mixture into these slits. Cover the leg of mutton as thickly as possible with breadcrumbs and put it into a baking-pan with half a pint of clear stock
Cook this with the app: pantry check, scaling, and the assistant.