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Fried Lamb
From The new practical housekeeping, 1890
Serves 1
Mutton or veal can be prepared the same way.
Presented as published in 1890. 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
624Calories
92 gProtein
2 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories624 kcal
Protein92 g
Carbohydrates2.2 g
Fiber0.5 g
Sugars0.5 g
Total Fat36 g
Saturated Fat9.1 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol326 mg
Sodium301 mg
Potassium1297 mg
Calcium53 mg
Iron8.1 mg
Magnesium123 mg
Phosphorus866 mg
Zinc18 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6.1 mg
Vitamin A0.1 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)27 mg
Folate109 mcg
Choline1 mg
Caffeine0 mg
Water350 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 395. The excerpt below is the record exactly as published.
slices of cold roast lamb and fry in butter a pale brown. Serve on a puree of cucumber or spinach. Or single-bread them and fry in hot lard till a light brown and serve with a gravy poured over, flavored with a few drops lemon juice aud a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.