Breast of Mutton
From The book of plain cooking, 1904
Carve in slices like a roly-poly pudding.
Presented as published in 1904. 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
452Calories
19 gProtein
70 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein19 g
Carbohydrates70 g
Fiber5.1 g
Sugars6.1 g
Total Fat10 g
Saturated Fat2.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol186 mg
Sodium764 mg
Potassium277 mg
Calcium236 mg
Iron6 mg
Magnesium56 mg
Phosphorus257 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0.7 mg
Vitamin A86 mcg
Vitamin E0.8 mg
Vitamin K42 mcg
Vitamin B60.3 mg
Vitamin B120.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.4 mg
Folate131 mcg
Choline162 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 12. The excerpt below is the record exactly as published.
Breast of Mutton Breast of mutton may be treated in many ways. For instance, it may be boned and stuffed with sage and onion. Use old onions, not Spanish, and do not cook them first, but chop them raw, for they retain so much more flavour. The sage must be scalded before chopping — always avoid too much sage, for it tends to make stuffing bitter. A little bread- crumb, pepper, and salt is needed, also an egg
Cook this with the app: pantry check, scaling, and the assistant.