vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Breast of Mutton
From Tried favourites cookery book, 1909
Serves 4
A flavorful dish.
Presented as published in 1909. 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
66Calories
3 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein3.2 g
Carbohydrates11 g
Fiber3.1 g
Sugars3.3 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol47 mg
Sodium319 mg
Potassium245 mg
Calcium63 mg
Iron1.4 mg
Magnesium23 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C14 mg
Vitamin A48 mcg
Vitamin E0.3 mg
Vitamin K113 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline43 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 39. The excerpt below is the record exactly as published.
Brea-St of Mutton. TaJie out bones aud fat. For mixture, take 6 tablespoonfuls grated bread, 1 do. parsley, 1 teaspoon herbs, 1 small onion, ^ tea- spoon salt, I do. pepper, 1 egg, and a little milk. Roll up mutton after spreading this mixture over j tie. Brown in stewpan with a little dripping ; add 1 onion and breakfastcup water.
Cook this with the app: pantry check, scaling, and the assistant.