Haricot Mutton

Name: Haricot Mutton
Ingredients: Two pounds of Neck of Mutton; One large Carrot; One Turnip; Two Onions; One ounce of Dripping; One tablespoonful of Flour; A bunch of Parsley; Pepper and Salt; Two pints of Water

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

Presented as published in 1906. 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

469Calories

6 gProtein

49 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories469 kcal

Protein5.9 g

Carbohydrates49 g

Fiber9.1 g

Sugars22 g

Total Fat29 g

Saturated Fat8.5 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.7 g

Cholesterol29 mg

Sodium97 mg

Potassium965 mg

Calcium158 mg

Iron1.3 mg

Magnesium61 mg

Phosphorus154 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D1.4 mcg

Vitamin C58 mg

Vitamin A501 mcg

Vitamin E1.3 mg

Vitamin K9.1 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate153 mcg

Choline58 mg

Caffeine0 mg

Water1376 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 18. The excerpt below is the record exactly as published.

HARICOT MUTTON Ingredients : Two pounds of Neck of Mutton One large Carrot One Turnip Two Onions One ounce of Dripping One tablespoonful of Flour A bunch of Parsley Pepper and Salt Two pints of Water

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