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Fricassed Lamb
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
1022Calories
42 gProtein
3 gCarbs
108 gFat
Full nutrition (34 nutrients)
Calories1022 kcal
Protein42 g
Carbohydrates2.7 g
Fiber1.1 g
Sugars0 g
Total Fat108 g
Saturated Fat37 g
Monounsaturated Fat41 g
Polyunsaturated Fat9.3 g
Omega-30 g
Cholesterol235 mg
Sodium1759 mg
Potassium638 mg
Calcium50 mg
Iron4.2 mg
Magnesium58 mg
Phosphorus408 mg
Zinc8.3 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.8 mcg
Vitamin C0.1 mg
Vitamin A4 mcg
Vitamin E0 mg
Vitamin K6.8 mcg
Vitamin B60.4 mg
Vitamin B125.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate44 mcg
Choline9.2 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 157. The excerpt below is the record exactly as published.
Fricassed Lamb A cheap dish that is very nice is made of three pounds of lamb (small pieces will do), boil until tender, set away to cool; remove all fat and cut in small pieces; fry two or three slices salt pork till fat is all out, then put in the lamb and broth; add a piece of butter, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.