Haricot Mutton (1)

Name: Haricot Mutton (1)
Ingredients: 3 lbs. of Neck of Mutton; 2 Onions; 3 Carrots; Pickles; Butter; Ketchup; 3 Turnips

From Buckmaster's cookery, 1887

Freedom from fat and delicate flavouring are necessary.

Presented as published in 1887. 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

316Calories

8 gProtein

71 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories316 kcal

Protein8.4 g

Carbohydrates71 g

Fiber17 g

Sugars40 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium182 mg

Potassium1957 mg

Calcium246 mg

Iron1.2 mg

Magnesium89 mg

Phosphorus263 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C129 mg

Vitamin A1503 mcg

Vitamin E1.2 mg

Vitamin K25 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate308 mcg

Choline34 mg

Caffeine0 mg

Water754 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 60. The excerpt below is the record exactly as published.

HARICOT MUTTON (1). Ingredients. 3 lbs. of Neck of Mutton. 2 Onions. 3 Carrots. Pickles. Butter. Ketchup. 3 Turnips

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