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Devilled Mutton
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Presented as published in 1902. 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
50Calories
2 gProtein
8 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories50 kcal
Protein2 g
Carbohydrates7.9 g
Fiber3.7 g
Sugars1.4 g
Total Fat2.7 g
Saturated Fat1.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium4 mg
Potassium263 mg
Calcium24 mg
Iron1.2 mg
Magnesium25 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A260 mcg
Vitamin E3.8 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate16 mcg
Choline8.3 mg
Caffeine0 mg
Water3.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 96. The excerpt below is the record exactly as published.
Devilled Mutton Slice some undercooked mutton about one iuch thick, score it, and spread with the foUowing mixture : One teaspoonful of dry mustard, two teaspoonfuls of olive oil, one teaspoonful of vinegar, and half a teaspoonful of white pepper, and a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.