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Boiled Mutton
From The household cook book, 1902
Serves 4
A mutton ham can be boiled in the same manner with an additional half hour's time.
Presented as published in 1902. 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
17Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein1.2 g
Carbohydrates0.3 g
Fiber0.1 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium5.4 mg
Potassium34 mg
Calcium2.6 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus12 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.8 mcg
Choline0.6 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 106. The excerpt below is the record exactly as published.
BOILED MUTTON.— Cut off the superfluous fat from a breast of mutton, remove as much of the bone as will bring it into shape for the kettle, add water to only half cover it, and cover the kettle tight- ly; let it boil gently for an hour, then turn it in the kettle, and sea- MUTTON AND LAMB 141 son with salt, pepper and herbs if liked. Add a little more water if needed, and boil for another hour; then serve with caper sauce
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