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Breast of Mutton, Grilled
From The thorough good cook, 1895
Serves 4
Can be boiled instead of stewed.
Presented as published in 1895. 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
16Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories16 kcal
Protein1.1 g
Carbohydrates0.1 g
Fiber0 g
Total Fat1.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium3.8 mg
Potassium16 mg
Calcium1.9 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus10 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.4 mcg
Water4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 173. The excerpt below is the record exactly as published.
. Breast of Mutton, Grilled. Stew a breast of nuitton gently with broth, salt, pepper, parsley, chives, thyme, and a bay-leaf; when it is done, put it into oil with parsley and chives minced, salt and pepper ; cover it with bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.