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Braised Leg of Mutton
From The century cook book, 1894
Serves 6
Serve with white haricot beans or glazed onions.
Presented as published in 1894. 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
95Calories
5 gProtein
11 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein4.6 g
Carbohydrates11 g
Fiber2.5 g
Sugars5.1 g
Total Fat3.8 g
Saturated Fat1.6 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.3 g
Cholesterol13 mg
Sodium45 mg
Potassium307 mg
Calcium43 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus69 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A352 mcg
Vitamin E0.3 mg
Vitamin K74 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate32 mcg
Choline8.6 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 32. The excerpt below is the record exactly as published.
Braised Leg of Mutton. You need i small leg of mutton, 4 carrots, 3 onions, 1 faggot of savory herbs, a bunch of parsley, seasoning to taste of pepper and salt, a few slices of bacon, a few veal trimmings, Yz pint of gravy or water
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