Boiled Leg of Mutton
From The book of plain cooking, 1904
Do not pierce the meat while cooking.
Presented as published in 1904. 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
79Calories
2 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein2 g
Carbohydrates18 g
Fiber5.7 g
Sugars9.1 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium71 mg
Potassium557 mg
Calcium91 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.8 mg
Vitamin K15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate85 mcg
Choline7.2 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 11. The excerpt below is the record exactly as published.
Boiled Leg of Mutton In boiling mutton, an onion pierced with a clove is a great improvement. Put the joint into cold water, and let it boil. Remove the scum as it rises. Carrots and mashed turnips are the usual accompaniments of this dish, and are better boiled with the joint. A leg of mutton
Cook this with the app: pantry check, scaling, and the assistant.