Boiled Leg of Lamb

Name: Boiled Leg of Lamb
Ingredients: Choose a small leg, weighing about six pounds.; Wipe, and put on to cook in boiling salted water,

From Principles of food preparation, 1914

Remember to weigh the meat before and after cooking.

Presented as published in 1914. 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

5851Calories

495 gProtein

0 gCarbs

414 gFat

Full nutrition (23 nutrients)

Calories5851 kcal

Protein495 g

Carbohydrates0 g

Total Fat414 g

Saturated Fat198 g

Monounsaturated Fat170 g

Polyunsaturated Fat18 g

Cholesterol1796 mg

Sodium1987 mg

Potassium8029 mg

Calcium272 mg

Iron40 mg

Magnesium544 mg

Phosphorus4708 mg

Zinc102 mg

Copper4.7 mg

Manganese0.3 mg

Vitamin B69.8 mg

Vitamin B1273 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)7.8 mg

Niacin (B3)135 mg

Water1804 g

As published

This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 38. The excerpt below is the record exactly as published.

Boiled Leg of Lamb Choose a small leg, weighing about six pounds. Wipe, and put on to cook in boiling salted water,

Cook this with the app: pantry check, scaling, and the assistant.