Haricot Mutton

Name: Haricot Mutton
Ingredients: One pound lean mutton or back ribs of mutton; One ounce of dripping; One ounce of flour; Small onion; carrot; turnip; Half a gill haricot beans; Pepper; salt; One pint of stock

From Plain cookery recipes, 1908

Presented as published in 1908. 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

484Calories

21 gProtein

50 gCarbs

30 gFat

Full nutrition (33 nutrients)

Calories484 kcal

Protein21 g

Carbohydrates50 g

Fiber9.1 g

Sugars15 g

Total Fat30 g

Saturated Fat8.4 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.6 g

Cholesterol29 mg

Sodium63 mg

Potassium1633 mg

Calcium234 mg

Iron5.2 mg

Magnesium149 mg

Phosphorus442 mg

Zinc2.7 mg

Copper0.8 mg

Manganese1.9 mg

Vitamin D1.4 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E1.2 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate157 mcg

Choline49 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 16. The excerpt below is the record exactly as published.

Haricot Mutton. One pound lean mutton or back ribs of mutton. One ounce of dripping. One ounce of flour. Small onion, carrot, turnip. Half a gill haricot beans. Pepper and salt. One pint of stock

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