Crown Roast of Lamb
From The home science cook book, 1902
Presented as published in 1902. 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
2430Calories
175 gProtein
0 gCarbs
187 gFat
Full nutrition (27 nutrients)
Calories2430 kcal
Protein175 g
Carbohydrates0 g
Fiber0 g
Total Fat187 g
Saturated Fat81 g
Monounsaturated Fat77 g
Polyunsaturated Fat15 g
Cholesterol700 mg
Sodium590 mg
Potassium2390 mg
Calcium120 mg
Iron16 mg
Magnesium220 mg
Phosphorus1660 mg
Zinc35 mg
Copper1.1 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B61.4 mg
Vitamin B1224 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.2 mg
Niacin (B3)61 mg
Folate190 mcg
Water632 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 57. The excerpt below is the record exactly as published.
Crown Roast of Lamb. This requires ten or twelve rib chops from two loins
Cook this with the app: pantry check, scaling, and the assistant.