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Fricandeau of Lamb
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 3 to 4 hours. Serves 3-4.
Presented as published in 1892. 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
218Calories
5 gProtein
3 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein5.2 g
Carbohydrates3 g
Fiber1.6 g
Sugars0.2 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol33 mg
Sodium47 mg
Potassium187 mg
Calcium52 mg
Iron2.4 mg
Magnesium24 mg
Phosphorus58 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C28 mg
Vitamin A70 mcg
Vitamin E0.2 mg
Vitamin K214 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline8.6 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 799. The excerpt below is the record exactly as published.
a breast of lamb, and lard it in the usual way (see Lard, To), ^^^th three strips of fat bacon. Put it into a stewpan with two bunches of parsley, a small bunch of thyme and marjoram, a small bunch of green onions, six or eight pepper- corns, a bay-leaf, one or two slices of fat bacon, and as much boiling water as will barely cover the meat
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