Epigram of Lamb and Peas
From Tempting dishes for small incomes, 1891
Presented as published in 1891. 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
683Calories
39 gProtein
90 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories683 kcal
Protein39 g
Carbohydrates90 g
Fiber26 g
Sugars38 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.2 g
Cholesterol70 mg
Sodium133 mg
Potassium1796 mg
Calcium208 mg
Iron7 mg
Magnesium170 mg
Phosphorus631 mg
Zinc8 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A611 mcg
Vitamin E0.9 mg
Vitamin K82 mcg
Vitamin B61.3 mg
Vitamin B122.4 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate304 mcg
Choline115 mg
Caffeine0 mg
Water746 g
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.
Epigram of Lamb and Peas. Place a breast of lamb in a stewpan, with a little water, three onions, one carrot, some outer sticks of celery, a little pepper, salt, parsley, and sweet herbs to taste. When cooked enough to allow it, pull out all the bones and put the breast between two dishes with a heavy weight on it. When cold cut it into small cutlets, egg and bread- crumb them, fry them a nice colour, and serve with some peas in the centre of the dish, or, if pre- ferred, a puree made by boiling a pint of peas
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.