Boiled Mutton or Lamb

Name: Boiled Mutton or Lamb
Ingredients: Trim and wipe the meat; kettle of rapidly boiling salted water; A little rice; a few vegetables

From The royal baker and pastry cook, 1902

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

648Calories

13 gProtein

142 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories648 kcal

Protein13 g

Carbohydrates142 g

Fiber2.3 g

Sugars0.2 g

Total Fat1.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium8.9 mg

Potassium204 mg

Calcium50 mg

Iron7.6 mg

Magnesium44 mg

Phosphorus204 mg

Zinc1.9 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.4 mg

Folate410 mcg

Choline10 mg

Caffeine0 mg

Water21 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 65. The excerpt below is the record exactly as published.

Boiled Mutton or Lamb. — Trim and wipe the meat. Have ready kettle of rapidly boiling salted water. Immerse meat, boil hard 5 min- utes, then reduce to gentle simmer. Allow 12 to 15 minutes per pound. Lamb should always be well done; mutton .may be rare. A little rice may be added to water to keep meat white ; if a few vegetables

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