Fricasse of Mutton
From The book of plain cooking, 1904
Use the remaining bone and stock for hash or Irish stew.
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
60Calories
2 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium219 mg
Calcium35 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water134 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 26. The excerpt below is the record exactly as published.
Fricasse of Mutton In boiling a leg of mutton for a small family, the usual question is to know what to do with the cold meat. Keserve the stock in which the joint has been boiled, and skim off all the fat. Cut slices from the joint, and put into a saucepan with some of the stock. Let it gently boil. Place in another saucepan some milk, an onion, a piece of lemon-peel, a blade of 88 PLAIN COOKING mace, and a little grated nutmeg. Make a thickening of flour, butter
Cook this with the app: pantry check, scaling, and the assistant.