Haricot Mutton

Name: Haricot Mutton
Ingredients: I lb. mutton; I tablespoonful dripping; I tablespoonful flour; I tablespoonful ketchup; pint hot water; I carrot; ^ turnip; I onion; Pepper and salt

From The St. Mungo cookery book, 1904

Dish on a hot ashet, with the vegetables round. Keep hot while you thicken the gravy with flour and ketchup; stir till boiling, skim, and pour round the meat.

Presented as published in 1904. 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

1355Calories

81 gProtein

30 gCarbs

99 gFat

Full nutrition (33 nutrients)

Calories1355 kcal

Protein81 g

Carbohydrates30 g

Fiber4.2 g

Sugars13 g

Total Fat99 g

Saturated Fat41 g

Monounsaturated Fat41 g

Polyunsaturated Fat9.9 g

Cholesterol331 mg

Sodium498 mg

Potassium1575 mg

Calcium136 mg

Iron8.2 mg

Magnesium131 mg

Phosphorus812 mg

Zinc16 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.8 mg

Vitamin K8.5 mcg

Vitamin B60.9 mg

Vitamin B1211 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.1 mg

Niacin (B3)29 mg

Folate139 mcg

Choline30 mg

Caffeine0 mg

Water959 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 15. The excerpt below is the record exactly as published.

HARICOT MUTTON. I lb. mutton. I tablespoonful dripping, I tablespoonful flour. I tablespoonful ketchup. pint hot water I carrot. ^ turnip. I onion. Pepper and salt

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