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Boiled Leg of Mutton
From Miss Parloa's kitchen companion, 1887
Serves 10
The water can be used the next day for soup.
Presented as published in 1887. 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
71Calories
2 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein1.7 g
Carbohydrates14 g
Fiber0.2 g
Sugars0 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium2.4 mg
Potassium27 mg
Calcium5.3 mg
Iron0.8 mg
Magnesium5 mg
Phosphorus24 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate41 mcg
Choline1 mg
Caffeine0 mg
Water3.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 140. The excerpt below is the record exactly as published.
Boiled Leg of Mutton. Put into a kettle and cover with boiling water a leg of mutton weighing about twelve pounds. Add a cupful of well-washed rice
Cook this with the app: pantry check, scaling, and the assistant.