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Boiled Leg of Lamb
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
54Calories
3 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein3.2 g
Carbohydrates1.8 g
Fiber0.6 g
Sugars0.5 g
Total Fat3.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol12 mg
Sodium1630 mg
Potassium87 mg
Calcium15 mg
Iron0.7 mg
Magnesium7.5 mg
Phosphorus34 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K68 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate11 mcg
Choline1.4 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.
a cupful of vinegar, and a handful of salt having been mixed with the water ; flour a thin white cloth, and wrap the leg in it, and boil it ; add a bundle of sweet herbs. It will require boiling 1 % hour. Serve with spinach, or French beans. Garnish with parsley, and thin slices of lemon
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