gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Dressing for Lamb
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
455Calories
4 gProtein
104 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories455 kcal
Protein3.8 g
Carbohydrates104 g
Fiber7.5 g
Sugars73 g
Total Fat3.6 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol1.2 mg
Sodium909 mg
Potassium593 mg
Calcium178 mg
Iron3.4 mg
Magnesium73 mg
Phosphorus63 mg
Zinc1.1 mg
Copper0.2 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A25 mcg
Vitamin E3.1 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate24 mcg
Choline26 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 53. The excerpt below is the record exactly as published.
Dressing for Lamb. Take % cup of gravy, skim off all grease, put this in a sauce- pan and add 1 coffee cup of tomato catsup, % cup of brown sugar, % cup of black molasses and 1 dozen whole cloves. Set on the back of range ; let it simmer for a while. When ready to serve add ^ cup of currant jelly and % cup of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.