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Boiled Leg of Mutton
From The century cook book, 1894
Serves 1
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
281Calories
20 gProtein
0 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat9.5 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.7 g
Cholesterol81 mg
Sodium9770 mg
Potassium283 mg
Calcium22 mg
Iron1.9 mg
Magnesium26 mg
Phosphorus186 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water73 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 35. The excerpt below is the record exactly as published.
Boiled Leg of Mutton. Select a nice leg of mutton, cut off the shank bone, wash and put in a pot with a handful of salt
Cook this with the app: pantry check, scaling, and the assistant.