Haricot de Mouton
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. 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
2319Calories
159 gProtein
25 gCarbs
172 gFat
Full nutrition (33 nutrients)
Calories2319 kcal
Protein159 g
Carbohydrates25 g
Fiber5.1 g
Sugars11 g
Total Fat172 g
Saturated Fat75 g
Monounsaturated Fat71 g
Polyunsaturated Fat14 g
Cholesterol635 mg
Sodium583 mg
Potassium2640 mg
Calcium235 mg
Iron16 mg
Magnesium230 mg
Phosphorus1539 mg
Zinc32 mg
Copper1.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B61.5 mg
Vitamin B1222 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)56 mg
Folate235 mcg
Choline17 mg
Caffeine0 mg
Water845 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 68. The excerpt below is the record exactly as published.
Haricot de Mouton. Cut up two pounds of breast of mutton or the blade part of the shoulder ; fry the pieces in clear hot fat after first dipping each piece in flour, then drain them when of a nice brown colour ; after which cut up some turnips into finger lengths, brown them also in the fat. Then make some clear brown sauce and place the pieces of mutton in it to stew with a bouquet garni, two or three whole onions
Cook this with the app: pantry check, scaling, and the assistant.