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Boiled Leg of Mutton or Lamb
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Serve with currant jelly.
Presented as published in 1884. 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
296Calories
23 gProtein
35 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories296 kcal
Protein23 g
Carbohydrates35 g
Fiber0.6 g
Sugars0.1 g
Total Fat5.5 g
Saturated Fat2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.6 g
Cholesterol65 mg
Sodium68 mg
Potassium331 mg
Calcium22 mg
Iron3.7 mg
Magnesium37 mg
Phosphorus240 mg
Zinc4.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate125 mcg
Choline2.6 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 140. The excerpt below is the record exactly as published.
Boiled Leg of Mutton or Lamb. — Wipe, remove the fat, and put into well-salted boiling water. Skim, and simmer twelve minutes for each pound of meat. One quarter of a cup of rice
Cook this with the app: pantry check, scaling, and the assistant.