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Boiled Mutton with Caper Sauce
From Temperance cook book, 1887
Serves 1
Skim off scum while boiling.
Presented as published in 1887. 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
357Calories
21 gProtein
23 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein21 g
Carbohydrates23 g
Fiber0.6 g
Sugars24 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol76 mg
Sodium10305 mg
Potassium801 mg
Calcium616 mg
Iron0.8 mg
Magnesium69 mg
Phosphorus534 mg
Zinc3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0.7 mg
Vitamin A157 mcg
Vitamin E0.4 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B123.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate8.7 mcg
Choline88 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 22. The excerpt below is the record exactly as published.
BOILED MUTTON WITH CAPER SAUCE. Have ready a pot of boiling water, and throw in a handful of salt; wash a leg of mutton and rub salt through it. If it is to be rare, cook two hours, if well done, three hours or longer, accord- ing to size. Boil a pint of milk, thicken with flour well blended, add butter j salt, pepper and two tablespoonfuls of capers, or mint 3g MEATS. sauce if preferred. Another way : Boil in six quarts of water. In a few minutes a scum will rise, \\liich must be skimmed off carefully. Throw in a handful of whole black pepper
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