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Crown Roast of Mutton
From The home cook book, 1905
Serves 1
Presented as published in 1905. 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
878Calories
83 gProtein
78 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories878 kcal
Protein83 g
Carbohydrates78 g
Fiber4.9 g
Sugars6.7 g
Total Fat23 g
Saturated Fat7.6 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat3.8 g
Cholesterol219 mg
Sodium1013 mg
Potassium1154 mg
Calcium231 mg
Iron11 mg
Magnesium134 mg
Phosphorus814 mg
Zinc15 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K7.1 mcg
Vitamin B60.7 mg
Vitamin B129.2 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)27 mg
Folate193 mcg
Choline16 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 63. The excerpt below is the record exactly as published.
CROWN ROAST OF MUTTON The rack of mutton or lamb is used for this, and the roast is cut from a loin, curled, and tied in the form of a crown. Or the crown form is obtained from corresponding ribs on either side of the animal being tied together and curled out- ward. The ribs are chopped apart at the backbone. The chops are frenched — that is, freed from meat toward the sharp end of the rib. The meat at this point may be cut off or scraped to fall over into the centrepiece of the crown. In the centre of the round roast lay chopped mutton or lamb well seasoned and mixed with breadcrumbs in the proportion of one-third crumbs to two-thirds meat. Salt the roast
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