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Boiled Leg of Mutton with Caper Sauce
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. Cecelia Miller, Chicago.
Presented as published in 1912. 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
118Calories
3 gProtein
24 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein2.8 g
Carbohydrates24 g
Fiber0.4 g
Sugars0 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium4 mg
Potassium44 mg
Calcium8.9 mg
Iron1.3 mg
Magnesium8.3 mg
Phosphorus41 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.5 mg
Folate69 mcg
Choline1.7 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 228. The excerpt below is the record exactly as published.
OILED LEG OF MUTTON, WITH CAPER SAUCE.— Put the mutton in a kettle, pour over it hot water sufficient to cov- er, and add a cupful of well washed rice
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