Carre de Mouton aux Concombres

Name: Carre de Mouton aux Concombres
Ingredients: Take a square piece of mutton; two or three small cucumbers; a slice of ham; a little butter; a pinch of flour; a little clear stock

From The profession of cookery, from a French point of view, 1894

Presented as published in 1894. 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

108Calories

9 gProtein

12 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories108 kcal

Protein9.2 g

Carbohydrates12 g

Fiber0 g

Sugars0 g

Total Fat2.4 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Cholesterol16 mg

Sodium462 mg

Potassium791 mg

Calcium67 mg

Iron0.2 mg

Magnesium46 mg

Phosphorus162 mg

Zinc1.4 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K96 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate1.2 mcg

Choline25 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 67. The excerpt below is the record exactly as published.

Carre de Mouton aux Concombres. Take a square piece of mutton (a flank cut will do), trim it neatly, prick it with fat all over, then roast it. While it is roasting prepare two or three small cucumbers, which have been pared and steeped in vinegar. Cut them into dice, put a little butter into a stewpan, and a slice of ham ; add the cucumbers, and stir them about till they begin to brown, then stir in a pinch of flour with seasoning, a little clear stock

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