Boil a Leg of Mutton
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
118Calories
6 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein5.9 g
Carbohydrates26 g
Fiber7.4 g
Sugars17 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium54 mg
Potassium1455 mg
Calcium69 mg
Iron4.7 mg
Magnesium74 mg
Phosphorus132 mg
Zinc1.1 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A108 mcg
Vitamin E7.1 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.9 mg
Folate44 mcg
Choline49 mg
Caffeine0 mg
Water447 g
As published
This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 17. The excerpt below is the record exactly as published.
BOIL A LEG OF MUTTON. 1 leg of mutton. | J pint caper sauce
Cook this with the app: pantry check, scaling, and the assistant.