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Fricassee of Lamb
From Boston Cooking-School cook book, 1896
Serves 5
It is better to cook meat the day before serving, that fat may be more easily removed.
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
753Calories
50 gProtein
19 gCarbs
51 gFat
Full nutrition (27 nutrients)
Calories753 kcal
Protein50 g
Carbohydrates19 g
Fiber0 g
Total Fat51 g
Saturated Fat22 g
Monounsaturated Fat21 g
Polyunsaturated Fat4 g
Cholesterol191 mg
Sodium161 mg
Potassium685 mg
Calcium37 mg
Iron5.8 mg
Magnesium67 mg
Phosphorus479 mg
Zinc9.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.4 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate92 mcg
Water174 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 (for suitable 114 cups Sauce Espagnole (p. 197) made cuts, see p. 282) with liquor in which meat was Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.