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Breast of Lamb and Mushrooms
From The "A1" cookery book, 1901
Serves 1
Thicken gravy with flour and butter, flavor with white wine.
Presented as published in 1901. 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
243Calories
18 gProtein
0 gCarbs
19 gFat
Full nutrition (27 nutrients)
Calories243 kcal
Protein18 g
Carbohydrates0 g
Fiber0 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium59 mg
Potassium239 mg
Calcium12 mg
Iron1.6 mg
Magnesium22 mg
Phosphorus166 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate19 mcg
Water63 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 32. The excerpt below is the record exactly as published.
Breast of Lamb and Mushrooms. — Cut out the bones from the lamb, melt a little butter in a stew-pan, put in the meat and turn it about till it is equally browned all over, sprinkle with pepper, salt, and a teaspoon of chopped parsley, and the mush- rooms. Just cover the meat with water or stock and simmer very gently for an hour. Ten minutes before the meat is taken up add a few drops of lemon juice to the gravy. Put the lamb on a hot dish, place the mushrooms
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