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Casserole of Lamb
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
873Calories
40 gProtein
19 gCarbs
71 gFat
Full nutrition (33 nutrients)
Calories873 kcal
Protein40 g
Carbohydrates19 g
Fiber1.3 g
Sugars0 g
Total Fat71 g
Saturated Fat20 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.7 g
Cholesterol138 mg
Sodium130 mg
Potassium527 mg
Calcium46 mg
Iron4.9 mg
Magnesium54 mg
Phosphorus346 mg
Zinc6.1 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1.7 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate91 mcg
Choline5.8 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 136. The excerpt below is the record exactly as published.
Casserole of Lamb Sweet Pickle Creamed Onions Mashed Potatoes Cabbage Salad Caramel Ice Cream : Coffee *Casserole of Lamb—2% pounds loin of lamb, % cup rice, 2 cups good gravy, | blade mace, % cup Crisco, 2 egg yolks, salt and pepper, and a little grated nutmeg
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