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Boiled Mutton with Caper Sauce

Name: Boiled Mutton with Caper Sauce
Yield: 1 servings
Ingredients: Have ready a leg of mutton; Boil a pint of milk; thicken with flour; two table-spoons of capers; rub salt through it; add butter, salt, pepper

From Buckeye cookery, 1892

Serves 1

Cook until desired doneness.

Presented as published in 1892. 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

386Calories

21 gProtein

29 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories386 kcal

Protein21 g

Carbohydrates29 g

Fiber0.6 g

Sugars24 g

Total Fat21 g

Saturated Fat11 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol76 mg

Sodium605 mg

Potassium810 mg

Calcium611 mg

Iron1.1 mg

Magnesium71 mg

Phosphorus543 mg

Zinc3 mg

Copper0.1 mg

Manganese0.1 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)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.7 mg

Folate21 mcg

Choline88 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from Buckeye cookery (1892), page 111. The excerpt below is the record exactly as published.

BortED 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 ig If it is to be rare, cook about two hours; if well de three hours or longer, according to size. Boil a pint of milx;’ thicken with flour well blended, add butter, salt, pepper and two table-spoons of capers

Cook this with the app: pantry check, scaling, and the assistant.