Braised breast of mutton
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
58Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.7 g
Carbohydrates13 g
Fiber3.8 g
Sugars6.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium557 mg
Potassium243 mg
Calcium36 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline9.9 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 56. The excerpt below is the record exactly as published.
Braised breast of mutton, Lapereaux rôtis. Roast young rabbits. Haricots panachés à la maître French beans and haricots À la d'hôtel. maître d’hôtel. Meringues à la Chantilly. Meringues à la Chantilly. Braised breast of mutton. Line a stew-pan with slices of bacon, season with young onions, tarragon-leaves, a pinch of mixed spice, salt and pepper, add the breast of mutton, and as soon as it simmers moisten with two tumblersful of stock
Cook this with the app: pantry check, scaling, and the assistant.