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Broiled Breast of Mutton
From Miss Parloa's kitchen companion, 1887
Serves 1
For a family of six or seven.
Presented as published in 1887. 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
160Calories
6 gProtein
37 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein5.6 g
Carbohydrates37 g
Fiber6.7 g
Sugars1.1 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9824 mg
Potassium443 mg
Calcium125 mg
Iron4.2 mg
Magnesium53 mg
Phosphorus73 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A12 mcg
Vitamin E0.6 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate47 mcg
Choline5.3 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 141. The excerpt below is the record exactly as published.
Broiled Breast of Mutton. For a family of six or seven, get two breasts of mut- ton. Cut out the backbones, — which may be used in making stock, — and season the meat well with salt and pepper, and dredge it lightly with flour. Broil over a clear fire for fifteen minutes, and serve on a warm dish with Soubise sauce
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