Hakicot of Mutton
From Catherine Owen's new cook book .., 1885
Serve with string beans and ensure to skim the fat from the gravy.
Presented as published in 1885. 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
127Calories
3 gProtein
29 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories127 kcal
Protein3.4 g
Carbohydrates29 g
Fiber6.7 g
Sugars15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2396 mg
Potassium734 mg
Calcium98 mg
Iron0.6 mg
Magnesium36 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K9.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate112 mcg
Choline14 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 90. The excerpt below is the record exactly as published.
HAKICOT OF MUTTOl!^ (sIMPLE). Take some nice rib chops ; trim off all but very little fat ; flour them, lay them in a stewpan and brown them well and quickly, taking care that they do not burn ; cut up a carrot and a turnip into neat pieces, and a large onion ; put them in with the chops, a teaspoonful of salt, quarter one of pepper, and water enough to cover them
Cook this with the app: pantry check, scaling, and the assistant.