dairy-freenut-freeegg-freesoy-free
Boiled Shoulder of Mutton and Oyster Sauce
From Mrs. Maclurcan's cookery book, 1899
Serves 1
The liquor that the mutton was boiled in would make good soup with a little Liebig and vegetables.
Presented as published in 1899. 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
705Calories
76 gProtein
22 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories705 kcal
Protein76 g
Carbohydrates22 g
Fiber2.6 g
Sugars8.2 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Cholesterol324 mg
Sodium398 mg
Potassium1141 mg
Calcium257 mg
Iron19 mg
Magnesium116 mg
Phosphorus689 mg
Zinc131 mg
Copper8.9 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A39 mcg
Vitamin E2.9 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B1231 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate86 mcg
Choline204 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 70. The excerpt below is the record exactly as published.
BOILED SHOULDER OF MUTTON AND OYSTER SAUCE. Shoulder of mutton 6 doz. oysters 1 onion Breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.