Curried Mutton
From Blue Ribbon cook book, 1905
Removing the pink skin and excess fat helps reduce mutton's strong flavor.
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
1853Calories
126 gProtein
26 gCarbs
179 gFat
Full nutrition (34 nutrients)
Calories1853 kcal
Protein126 g
Carbohydrates26 g
Fiber0.8 g
Sugars0 g
Total Fat179 g
Saturated Fat59 g
Monounsaturated Fat55 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol623 mg
Sodium1024 mg
Potassium1823 mg
Calcium128 mg
Iron14 mg
Magnesium171 mg
Phosphorus1200 mg
Zinc25 mg
Copper0.8 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K35 mcg
Vitamin B61 mg
Vitamin B1218 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)45 mg
Folate189 mcg
Choline0.7 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 20. The excerpt below is the record exactly as published.
Curried Mutton—Wipe and cut meat from fore-quarter of mutton in 1 inch pieces; there should be 3 cups. Put in kettle, cover with cold water, and bring quickly to boiling point; drain in colander and pour over 1 quart cold water. Return meat to kettle, cover with 1 quart boiling water, add 3 onions cut in slices, 14 teaspoon Blue Ribbon pepper, and a sprig each of thyme and parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with 14 cup each of butter and flour cooked together; to the flour add 14 teaspoon curry powder, 4 teaspoon salt, and 14 teaspoon pepper.
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