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Delicious Flavor to Lamb
From Twentieth century 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
281Calories
18 gProtein
11 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories281 kcal
Protein18 g
Carbohydrates11 g
Fiber7 g
Sugars0.3 g
Total Fat19 g
Saturated Fat8.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol70 mg
Sodium74 mg
Potassium333 mg
Calcium144 mg
Iron3 mg
Magnesium41 mg
Phosphorus178 mg
Zinc3.8 mg
Copper0.2 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.9 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.3 mg
Folate21 mcg
Choline3 mg
Caffeine0 mg
Water65 g
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 65. The excerpt below is the record exactly as published.
DELICIOUS FLAVOR TO LAMB. Put in the water in which the lamb is boiled some whole cloves and sticks of cinnamon; to one leg of lamb put a small handful of cloves and two long sticks of cinnamon
Cook this with the app: pantry check, scaling, and the assistant.