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Fricassee of Lamb

Name: Fricassee of Lamb
Yield: 5 servings
Ingredients: 3 pounds lamb, cut in pieces; Flour for serving; 1.5 cups Sauce Espagnole made with liquor in which meat was cooked

From Boston Cooking-School cook book, 1896

Serves 5

Presented as published in 1896. 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

808Calories

56 gProtein

3 gCarbs

62 gFat

Full nutrition (27 nutrients)

Calories808 kcal

Protein56 g

Carbohydrates3.4 g

Fiber1.1 g

Total Fat62 g

Saturated Fat22 g

Monounsaturated Fat21 g

Polyunsaturated Fat4 g

Cholesterol191 mg

Sodium865 mg

Potassium898 mg

Calcium45 mg

Iron5 mg

Magnesium75 mg

Phosphorus538 mg

Zinc10 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin B60.6 mg

Vitamin B126.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate78 mcg

Water209 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 121. The excerpt below is the record exactly as published.

FRICASSEE OF LAMB 3 pounds lamb, cut in pieces Flour for serving

Cook this with the app: pantry check, scaling, and the assistant.