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Haricot Mutton

Name: Haricot Mutton
Yield: 1 servings
Ingredients: Scrag of mutton; a little flour; 2 small onions; I bunch of savory herbs; 3 cloves; pepper and salt; I blade of mace; 2 small carrots; I turnip; a little sugar

From The Ideal cook book, 1899

Serves 1

Remove onion and herbs before serving.

Presented as published in 1899. 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

681Calories

18 gProtein

131 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories681 kcal

Protein18 g

Carbohydrates131 g

Fiber27 g

Sugars50 g

Total Fat17 g

Saturated Fat5.5 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol18 mg

Sodium193 mg

Potassium1833 mg

Calcium425 mg

Iron10 mg

Magnesium191 mg

Phosphorus317 mg

Zinc3.3 mg

Copper1.3 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A1020 mcg

Vitamin E2.4 mg

Vitamin K79 mcg

Vitamin B60.9 mg

Vitamin B120.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.6 mg

Folate224 mcg

Choline37 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 33. The excerpt below is the record exactly as published.

Haricot Mutton—Ingredients—Scrag of mutton, a little flour, 2 small onions, I bunch of savory herbs, 3 cloves, pepper and salt, I blade of mace, 2 small carrots, I turnip, a little sugar

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