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Fricassee of Lamb

Name: Fricassee of Lamb
Yield: 3 servings
Ingredients: 21b. of breast of Lamb; one sliced onion; flour; a little butter

From The encyclopaedia of practical cookery, 1892

Serves 3

Presented as published in 1892. 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

1046Calories

47 gProtein

2 gCarbs

97 gFat

Full nutrition (33 nutrients)

Calories1046 kcal

Protein47 g

Carbohydrates2.5 g

Fiber0.1 g

Sugars0.2 g

Total Fat97 g

Saturated Fat41 g

Monounsaturated Fat38 g

Polyunsaturated Fat7.3 g

Cholesterol234 mg

Sodium176 mg

Potassium620 mg

Calcium45 mg

Iron4.5 mg

Magnesium59 mg

Phosphorus438 mg

Zinc8.7 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B126.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)19 mg

Folate50 mcg

Choline0.3 mg

Caffeine0 mg

Water168 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 214. The excerpt below is the record exactly as published.

Fricassee of Lamb.— (1) Cut 21b. of breast of Lamb into square pieces, sprinkle salt and flour over, and brown in a little butter. Put them in a stewpan with one sliced onion

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