Boiled Mutton
From Handbook of domestic science and household arts for use in elementary schools, 1900
Do not throw away the water; it contains nutrients.
Presented as published in 1900. 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
65Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein1.7 g
Carbohydrates14 g
Fiber4 g
Sugars9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium57 mg
Potassium506 mg
Calcium59 mg
Iron0.2 mg
Magnesium20 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate84 mcg
Choline5.3 mg
Caffeine0 mg
Water162 g
As published
This recipe was extracted from Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 72. The excerpt below is the record exactly as published.
the leg of mutton at once in water 165° F? What should we do? Why? Write recipes. Recipe for Boiled Mutton. — The fat of mutton is apt to be strong. Therefore trim off a part of it. Put the leg in enough boiling water to cover it. Let it boil fifteen min- utes. Put the pot to one side and let it simmer for a length of time depending upon the size, allowing fifteen minutes to the pound. Half an hour before it is time to take off the meat, add a carrot and a turnip
Cook this with the app: pantry check, scaling, and the assistant.