Braised Leg of Mutton
From Buckmaster's cookery, 1887
The object is to cook the meat very slowly in the vapour of the various ingredients.
Presented as published in 1887. 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
297Calories
10 gProtein
72 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein10 g
Carbohydrates72 g
Fiber23 g
Sugars38 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium294 mg
Potassium2302 mg
Calcium306 mg
Iron3.7 mg
Magnesium109 mg
Phosphorus291 mg
Zinc2 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A3007 mcg
Vitamin E2.6 mg
Vitamin K49 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate136 mcg
Choline55 mg
Caffeine0 mg
Water832 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 116. The excerpt below is the record exactly as published.
Braised Leg of Mutton. BRAISED LEG OF MUTTON. Ingredients. Carrots. Stock. Cloves. Salt. Allspice. Lemon. Onions. Leeks. Celery. Mace
Cook this with the app: pantry check, scaling, and the assistant.