Haricot Mutton
From The official handbook for the National Training School for Cookery, 1891
Average cost of Haricot Mutton is 1 shilling and 4 pence.
Presented as published in 1891. 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
627Calories
10 gProtein
83 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories627 kcal
Protein10 g
Carbohydrates83 g
Fiber13 g
Sugars34 g
Total Fat30 g
Saturated Fat8.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.7 g
Cholesterol29 mg
Sodium279 mg
Potassium1537 mg
Calcium195 mg
Iron2.6 mg
Magnesium79 mg
Phosphorus239 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1 mg
Vitamin D1.4 mcg
Vitamin C94 mg
Vitamin A1006 mcg
Vitamin E1.9 mg
Vitamin K18 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate271 mcg
Choline66 mg
Caffeine0 mg
Water606 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 62. The excerpt below is the record exactly as published.
Haricot Mutton. 1 5 7 HARICOT MUTTON. Average cost of " Haricot Mutton? INGREDIENTS. j. d. 2 lbs. of the scrag end of the neck of mutton .... i 4 2 onions O I 2 carrots O r 2 turnips O f 1 tablespoonful of mushroom ketchup o ^ I oz. of clarified dripping \ 1 oz. of flour J o \ Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.