Ebobbed Mutton
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
518Calories
23 gProtein
82 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein23 g
Carbohydrates82 g
Fiber0.8 g
Sugars58 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium2680 mg
Potassium982 mg
Calcium126 mg
Iron4 mg
Magnesium55 mg
Phosphorus376 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A311 mcg
Vitamin E5.5 mg
Vitamin K8.6 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.5 mg
Folate108 mcg
Choline475 mg
Caffeine0 mg
Water301 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 19. The excerpt below is the record exactly as published.
EBOBBED mutton" is a dish that would answer to the gentle angler's description. Remove all the fat from a loin of mutton and cut it into chops or steaks. Dip these into the yolks of three eggs and sprinkle over them bread-crumbs seasoned with salt and pepper and summer savory. Place them together as before they were cut and tie them in shape. Roast them in a quick oven half an hour, basting with butter and the juices of the meat. Make a gravy by adding to the liquid remaining in the pan after the meat is cooked a tablespoonful of flour and a teacupful of tomato catsup
Cook this with the app: pantry check, scaling, and the assistant.