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Crown Roast
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
387Calories
12 gProtein
81 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein12 g
Carbohydrates81 g
Fiber10 g
Sugars4.4 g
Total Fat2.8 g
Saturated Fat1.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol8.8 mg
Sodium35 mg
Potassium1974 mg
Calcium59 mg
Iron4 mg
Magnesium110 mg
Phosphorus290 mg
Zinc1.9 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C94 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate78 mcg
Choline58 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 154. The excerpt below is the record exactly as published.
Crown Roast Trim the bones of a rack of mutton the same as for Frenched chops. Cut through almost to the skin and fold it around, skin side in, making a crown of the upper part and fastening it in shape with twine and skewers. Bake in a quick oven for three-quarters of an hour, basting frequently. While it is baking boil and mash six potatoes and heat a can of peas
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