Breast of Lamb Stuffed and Roasted
From Fifty-two Sunday dinners, 1913
Serve with French Fried Sweet Potatoes and Currant Jelly Sauce.
Presented as published in 1913. 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
350Calories
19 gProtein
0 gCarbs
30 gFat
Full nutrition (27 nutrients)
Calories350 kcal
Protein19 g
Carbohydrates0 g
Fiber0 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Cholesterol86 mg
Sodium172 mg
Potassium269 mg
Calcium13 mg
Iron1.7 mg
Magnesium24 mg
Phosphorus195 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate19 mcg
Water68 g
As published
This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 16. The excerpt below is the record exactly as published.
Breast of Lamb Stuffed and Roasted Currant Jelly Sauce Sweet Potatoes, Southern Style Buttered String Beans Cabbage Salad Apple Cake with Lemon Sauce Boiled Coffee CHICKEN CONSOMME WITH MACARONI RINGS AND PIMENTOS 2 quarts Chicken Consomme. 3^ cup cooked macaroni. 1 tablespoon pimentos. Process: Cook macaroni in boiling salted water until tender. Drain and pour over one cup cold water. With a sharp knife cut in thin rings. Drain pimentos from the liquor in can, dry on a crash towel. Cut in strips, then cut strips in small diamonds. Add both to Consomme, heat to boiling point and serve in cups. BREAST OF LAMB STUFFED AND ROASTED Peel off the outer skin from a breast of lamb, remove bones, stuff, (see Page 36), shape in a compact roll and sew. Spread with salt pork fat, sprinkle with salt, pepper and dredge with flour
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