gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Carre d’Agneau froid a la Bohemienne
From The new century cookery book, 1901
Serves 1
Ensure the aspic sets properly before serving.
Presented as published in 1901. 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
259Calories
18 gProtein
3 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein18 g
Carbohydrates3.3 g
Fiber1.1 g
Sugars0.8 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Cholesterol70 mg
Sodium68 mg
Potassium281 mg
Calcium18 mg
Iron1.8 mg
Magnesium28 mg
Phosphorus179 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A54 mcg
Vitamin E0.1 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate24 mcg
Choline6 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 355. The excerpt below is the record exactly as published.
arre d’Agneau froid a la Jiohemienne. — Procure a nice neck of lamb, remove the skin from the fat, shorten the ribs, saw off the spiny parts, pare and trim nicely, put it in a saute-pan with a handful of sliced vegetables, season with pepper and salt, moisten with a little stock, and braise in the oven for about an hour or more, according to the size. When done take out the neck and put in a cool place. Add a little more stock
Cook this with the app: pantry check, scaling, and the assistant.