Boiled Mutton
From Simple cooking of wholesome food for the farm home, 1913
Presented as published in 1913. 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
120Calories
3 gProtein
28 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein3.3 g
Carbohydrates28 g
Fiber5.1 g
Sugars13 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7011 mg
Potassium439 mg
Calcium73 mg
Iron0.7 mg
Magnesium30 mg
Phosphorus87 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate57 mcg
Choline18 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 18. The excerpt below is the record exactly as published.
Boiled Mutton. — Put the kettle, with enough water to cover the mutton, over the fire. When it boils put in leg of mutton, add 1 tablespoonful salt, and 2 onions
Cook this with the app: pantry check, scaling, and the assistant.