Boiled Mutton
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
92Calories
2 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories92 kcal
Protein2.5 g
Carbohydrates21 g
Fiber4.3 g
Sugars9.2 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium87 mg
Potassium529 mg
Calcium76 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus74 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A510 mcg
Vitamin E0.4 mg
Vitamin K43 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline15 mg
Caffeine0 mg
Water227 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 10. The excerpt below is the record exactly as published.
boiled mutton every day: entre nousy I abominated it. But I never complained. I swallowed it." — ^Thackeray ("Roundabout Pa- pers"). IF mutton must be boiled it should be served rare. Put it into a kettle of water that is boiling hard, and cook fast for fifteen minutes to keep the juices in the meat. Then draw the kettle to one side of the range and let the con- tents cook slowly ten minutes to the pound of meat. Add to the liquor a stalk of celery, a minced onion, a sprig of parsley, chopped, a sprig of mint, and a carrot
Cook this with the app: pantry check, scaling, and the assistant.