gluten-freenut-freesoy-freefish-freeshellfish-free
Fricassee of Lamb Stones
From Consult me, 1902
Serves 1
Serve in a hot dish.
Presented as published in 1902. 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
600Calories
27 gProtein
51 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein27 g
Carbohydrates51 g
Fiber10 g
Sugars8.1 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol230 mg
Sodium3257 mg
Potassium757 mg
Calcium151 mg
Iron5.6 mg
Magnesium73 mg
Phosphorus332 mg
Zinc6.1 mg
Copper0.8 mg
Manganese1.7 mg
Vitamin D1 mcg
Vitamin C55 mg
Vitamin A92 mcg
Vitamin E1 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.8 mg
Folate65 mcg
Choline186 mg
Caffeine0 mg
Water574 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 283. The excerpt below is the record exactly as published.
half a pint of veal gravy with a little flour and butter, adding a slice of lemon, a large spoon- ful of mushroom ketchup, a tea-spoon- ful of lemon pickle, a grate of nutmeg, and the yolk of an egg beaten in two large spoonfuls of thick cream
Cook this with the app: pantry check, scaling, and the assistant.