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Cold Roast Lamb in Tomato
From The Cook County cook book, 1912
Serves 4
Only heat through, do not overcook.
Presented as published in 1912. 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
117Calories
8 gProtein
15 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories117 kcal
Protein8.4 g
Carbohydrates15 g
Fiber4 g
Sugars8.6 g
Total Fat2.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol16 mg
Sodium1033 mg
Potassium938 mg
Calcium44 mg
Iron3.1 mg
Magnesium52 mg
Phosphorus118 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin B60 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate5.8 mcg
Water238 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 227. The excerpt below is the record exactly as published.
COLD ROAST LAMB IN TOMATO.— Make 1 qt. of tomato sauce. Slice cold roast lamb thin
Cook this with the app: pantry check, scaling, and the assistant.