Braised Mutton

Name: Braised Mutton
Ingredients: Use meat that is too tough to fry or roast; place in hot kettle with about 2 tablespoons of drippings; season with salt; pepper; minced onion; add enough boiling water to almost cover

From The Carbon County cook book, 1926

Presented as published in 1926. 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

231Calories

0 gProtein

0 gCarbs

26 gFat

Full nutrition (32 nutrients)

Calories231 kcal

Protein0 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat26 g

Saturated Fat7.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.9 g

Cholesterol26 mg

Sodium0 mg

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.7 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline31 mg

Caffeine0 mg

Water0.1 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 35. The excerpt below is the record exactly as published.

Braised Mutton. Use meat that is too tough to fry or roast; wash, wipe and place in hot kettle with about 2 tablespoons of drippings or other fat. Turn constantly until the meat is a golden brown; season with salt, pepper and minced onion, add enough boiling water to almost cover

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