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Boiled Leg of Mutton
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
364Calories
22 gProtein
14 gCarbs
24 gFat
Full nutrition (28 nutrients)
Calories364 kcal
Protein22 g
Carbohydrates14 g
Fiber2.7 g
Sugars2.2 g
Total Fat24 g
Saturated Fat9.5 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.1 g
Cholesterol81 mg
Sodium1225 mg
Potassium281 mg
Calcium16 mg
Iron2.8 mg
Magnesium25 mg
Phosphorus186 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin C1.5 mg
Vitamin A0 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
Water75 g
As published
This recipe was extracted from Kirmess cook book (1907), page 64. The excerpt below is the record exactly as published.
ILED LEG OP MUTTON. Mrs. Seely's Cook Book- Trim a medium-sized leg of mutton, put in a kettle with one bouquet and enough salted cold water to cover it
Cook this with the app: pantry check, scaling, and the assistant.