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Haricot Mutton
From Cookery for every household, 1914
Serves 4
A more artistic method of serving haricot mutton is to cut out fancy shapes of carrot and turnip for garnish.
Presented as published in 1914. 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
510Calories
32 gProtein
22 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein32 g
Carbohydrates22 g
Fiber3.9 g
Sugars6.9 g
Total Fat33 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol119 mg
Sodium2626 mg
Potassium773 mg
Calcium92 mg
Iron4 mg
Magnesium65 mg
Phosphorus332 mg
Zinc6.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A129 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate81 mcg
Choline7.4 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 359. The excerpt below is the record exactly as published.
Haricot Mutton A small bunch of herbs. Salt. Pepper. 1 dessert-sp. mushroom ketchup, or 1 tea-sp.Worcestersauce 1J to 2 lbs. mutton. 2 onions. Carrot and turnip. 1 oz. flour. Jpt. stock or water
Cook this with the app: pantry check, scaling, and the assistant.