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Braised Mutton
From Mrs. Lincoln's Boston cook book, 1884
Serves 6
The breast of mutton may be boned and rolled without stuffing and then braised.
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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories10 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium2.5 mg
Potassium10 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 141. The excerpt below is the record exactly as published.
Braised Mutton, — Bone and stuff the leg or the fore quarter, as directed in the preceding receipts ; cut the bone at the joints. Add oysters to the stuffing if preferred
Cook this with the app: pantry check, scaling, and the assistant.