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Boiled Mutton
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Presented as published in 1885. 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
300Calories
21 gProtein
5 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories300 kcal
Protein21 g
Carbohydrates4.7 g
Fiber1.5 g
Sugars0 g
Total Fat22 g
Saturated Fat9.5 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol81 mg
Sodium7071 mg
Potassium399 mg
Calcium43 mg
Iron2.4 mg
Magnesium36 mg
Phosphorus201 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate34 mcg
Choline0.5 mg
Caffeine0 mg
Water96 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 176. The excerpt below is the record exactly as published.
BOILED MUTTON. Use the 'Jpper part of a large leg of mutton, or a small one entire : wipe it with a damp cloth, chop off the end of the leg bene, and put it over the fire in sufficient boiling water tc' cover it ; season it with a level tablespoonful of salt and a small red pepper, or a dozen peppercorns
Cook this with the app: pantry check, scaling, and the assistant.