Boiled Leg of Mutton

Name: Boiled Leg of Mutton
Ingredients: a leg of mutton of about six pounds; a sliced onion; a carrot; three bay-leaves; three cloves of garlic; three branches of thyme; four cloves; six parsley-roots; an ounce of salt; enough water to cover them

From French dishes for American tables, 1886

Presented as published in 1886. 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

6809Calories

473 gProtein

39 gCarbs

518 gFat

Full nutrition (34 nutrients)

Calories6809 kcal

Protein473 g

Carbohydrates39 g

Fiber12 g

Sugars9.7 g

Total Fat518 g

Saturated Fat225 g

Monounsaturated Fat212 g

Polyunsaturated Fat42 g

Omega-30.1 g

Cholesterol1905 mg

Sodium12763 mg

Potassium7284 mg

Calcium593 mg

Iron47 mg

Magnesium680 mg

Phosphorus4499 mg

Zinc97 mg

Copper3 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A514 mcg

Vitamin E2.2 mg

Vitamin K37 mcg

Vitamin B63.9 mg

Vitamin B1267 mcg

Thiamin (B1)3.1 mg

Riboflavin (B2)6.1 mg

Niacin (B3)167 mg

Folate566 mcg

Choline22 mg

Caffeine0 mg

Water1923 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 39. The excerpt below is the record exactly as published.

Boiled Leg of Mutton. Take a leg of mutton of about six pounds and place in a saucepan with a sliced onion, a carrot, three bay-leaves, three cloves of garlic, three branches of thyme, four cloves, six parsley-roots, an ounce of salt, and enough water to cover them

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