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Curried Mutton
From The new practical housekeeping, 1890
Serves 4
Serve with gravy.
Presented as published in 1890. 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
32Calories
2 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.6 g
Carbohydrates3.8 g
Fiber0.9 g
Sugars1.6 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.4 mg
Sodium20 mg
Potassium81 mg
Calcium26 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate8.6 mcg
Choline2.6 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 361. The excerpt below is the record exactly as published.
Cvrried Mutton. — Put breast of Mutton in stewpan with two quarts water, season and simmer slowly an hour and a half. Cut an onion in slices and hrown nicely in butter, add teaspoon Curry powder and little salt
Cook this with the app: pantry check, scaling, and the assistant.