Haricot Mutton
From English and French cookery, 1890
A few sippets of toasted bread may be placed at the bottom of the dish.
Presented as published in 1890. 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
244Calories
6 gProtein
55 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein6.5 g
Carbohydrates55 g
Fiber12 g
Sugars27 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium189 mg
Potassium1444 mg
Calcium202 mg
Iron1.3 mg
Magnesium73 mg
Phosphorus190 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C86 mg
Vitamin A1503 mcg
Vitamin E1.2 mg
Vitamin K24 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate220 mcg
Choline25 mg
Caffeine0 mg
Water1457 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 50. The excerpt below is the record exactly as published.
Haricot Mutton. — Cut 3 pounds of neck of mutton into cutlets, and fry them in dripping till browned, and with them 3 carrots, 2 turnips, and an onion, all sliced. Drain them from the fat, and put them into a saucepan. Pour over them a quart of water, which has been boiled in the pan in which the meat, etc., was fried, and thicken with a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.