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Broiled Lamb
From Cassell's dictionary of cookery, 1892
Serves 1
Time to broil is about a quarter of an hour. Sufficient for three or four persons.
Presented as published in 1892. 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
247Calories
6 gProtein
20 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories247 kcal
Protein5.9 g
Carbohydrates20 g
Fiber7.9 g
Sugars1 g
Total Fat19 g
Saturated Fat8.7 g
Monounsaturated Fat3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol40 mg
Sodium9707 mg
Potassium427 mg
Calcium150 mg
Iron3.7 mg
Magnesium89 mg
Phosphorus143 mg
Zinc1.1 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A7 mcg
Vitamin E0.9 mg
Vitamin K42 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate25 mcg
Choline18 mg
Caffeine0 mg
Water3.9 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 791. The excerpt below is the record exactly as published.
a tea-spoonful of salt, a tea-spoonful of pepper, and half a tea- spoonful of dry mustard. Eub this well into the flesh, then place the meat on a hot gridiron, put it four or five inches above a clear tire, and broil it first on one side and then on the other until it is hot throughout. Place it on a hot dish, brush it over with clarified butter, squeeze the juice of a lemon upon it
Cook this with the app: pantry check, scaling, and the assistant.