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Broiled Mutton
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
36Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories36 kcal
Protein1.9 g
Carbohydrates3.9 g
Fiber1 g
Sugars2.1 g
Total Fat1.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium258 mg
Potassium232 mg
Calcium11 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus28 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.2 mcg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 9. The excerpt below is the record exactly as published.
BROILED MUTTON. Cut slices from a ‘leg of mutton, broil them quickly over a clear fire, and season with pepper and salt. Make some tomato sauce by cooking and straining it through a colander, andadding butter, pepper, and salt ; sprinkle with cracker dust
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