Boiled Neck of Mutton

Name: Boiled Neck of Mutton
Ingredients: Put the scrag end of a middle-sized neck of mutton; with 2 quarts of cold water; add 2 small turnips; a carrot; an onion; 1 clove of garlic; some pepper and salt

From English and French cookery, 1890

Presented as published in 1890. 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

173Calories

5 gProtein

39 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories173 kcal

Protein4.8 g

Carbohydrates39 g

Fiber9 g

Sugars21 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium154 mg

Potassium1040 mg

Calcium190 mg

Iron0.5 mg

Magnesium66 mg

Phosphorus140 mg

Zinc1 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C79 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate184 mcg

Choline14 mg

Caffeine0 mg

Water2299 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 49. The excerpt below is the record exactly as published.

Boiled Neck of Mutton. — Put the scrag end of a middle-sized neck of mutton into a saucepan, with 2 quarts of cold water ; place over the fire, and skim. When it boils add 2 small turnips, a carrot, an onion, I clove of garlic, some pepper and salt

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