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Curried Mutton
From Scientific cooking with scientific methods, 1911
Serves 4
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
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.8 kcal
Protein0.2 g
Carbohydrates0.5 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2429 mg
Potassium38 mg
Calcium12 mg
Iron0.5 mg
Magnesium3.8 mg
Phosphorus4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin K103 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.6 mcg
Choline0.8 mg
Caffeine0 mg
Water5.7 g
Estimated from matched ingredients across 4 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.
Curried Mutton. This can be made from cooked or uncooked meat. If uncooked, use the fore-shoulder cut into pieces about an inch each way, using care to remove all fat, skin and muscle. Cook in boiling water for a few moments until the scum comes to the top, which you remove; cover closely and cook until the meat is quite tender. Season the meat with a little thyme, parsley, salt and a few pepper-corns
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