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Crown Roast of Lamb
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
281Calories
10 gProtein
0 gCarbs
26 gFat
Full nutrition (27 nutrients)
Calories281 kcal
Protein9.9 g
Carbohydrates0 g
Fiber0 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.6 g
Cholesterol57 mg
Sodium202 mg
Potassium139 mg
Calcium8.3 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus107 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate5.6 mcg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 51. The excerpt below is the record exactly as published.
Crown Roast of Lamn,. Select the ribs from two loins. Scrape the meat from the bones as far as the lean meat, and trim off the backbone. Shape each piece in semi-circle, to form the crown. Have the ends of the bones cut evenly and not too long. Cut an opening in some small pieces of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.