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Haricot Mutton (a good family dish)
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost: 2s. 10d. Sufficient for five or six persons.
Presented as published in 1892. 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
41Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein1.1 g
Carbohydrates9.1 g
Fiber2 g
Sugars4.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium32 mg
Potassium241 mg
Calcium34 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate37 mcg
Choline4.2 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 705. The excerpt below is the record exactly as published.
Haricot Mutton (a good family dish). — Take three pounds of the neck of mutton, divide it into cutlets, trim them neatly, and fry them in a little dripping till nicely browned, and with them three carrots, two 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, &c., was fried, and thicken with a table-spoonful of flour
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