Boiled Mutton
From Manual for army cooks, 1896
The liquor may be served with the mutton or made into stock or soup.
Presented as published in 1896. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories1.6 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium2.6 mg
Calcium4.2 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Water0 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 46. The excerpt below is the record exactly as published.
BOILED MUTTON. Time, fifteen minutes to the pound, or longer, depending on the quality and shape of the piece. Cleanse the mutton. Put it into a pot of boiling water rather more than enough to cover it. Cover ; boil gently until cooked. Remove the scum as it rises. While boiling turn the mutton several times. If the water needs replenishing, use boiling water, and add it carefully. When cooked serve with sauce for boiled mutton. One bay leaf for every two pounds of mutton
Cook this with the app: pantry check, scaling, and the assistant.