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Fricassee of Lamb
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
846Calories
54 gProtein
8 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories846 kcal
Protein54 g
Carbohydrates8.5 g
Fiber0 g
Sugars0 g
Total Fat65 g
Saturated Fat29 g
Monounsaturated Fat26 g
Polyunsaturated Fat4.7 g
Cholesterol217 mg
Sodium180 mg
Potassium739 mg
Calcium39 mg
Iron5.5 mg
Magnesium70 mg
Phosphorus515 mg
Zinc11 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B127.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate75 mcg
Choline0.5 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 159. The excerpt below is the record exactly as published.
FRICASSEE OF LAMB Cut two pounds of lean lamb into inch cubes; dredge with flour and brown in a frying pan, using a httle suet to keep it from burn- ing. Place in kettle and add just water enough to cover. Boil for ten minutes and place in cooker for six hours. Thicken with one tablespoon of browned flour mixed with cold water
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