gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Leg of Mutton
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Serve with a white sauce rubbed lightly over the meat.
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
198Calories
10 gProtein
28 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories198 kcal
Protein9.9 g
Carbohydrates28 g
Fiber8.3 g
Sugars5.7 g
Total Fat5.1 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Cholesterol18 mg
Sodium7135 mg
Potassium377 mg
Calcium69 mg
Iron3.6 mg
Magnesium47 mg
Phosphorus137 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A389 mcg
Vitamin E0.7 mg
Vitamin K43 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Folate46 mcg
Choline45 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 60. The excerpt below is the record exactly as published.
BOILED LEG OF MUTTON. Time — 15 minutes to the pound. Wipe meat, place in a kettle and cover with boiling water. Bring quickly to the boiling point, boil five minutes and skim. Set on the back of range and simmer until tender. When half done add one tablespoonful of salt. Thirty minutes before removing the meat add some soup vegetables
Cook this with the app: pantry check, scaling, and the assistant.