Haricot of Mutton
From Wholesome cookery, 1887
Presented as published in 1887. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories1.6 kcal
Protein0 g
Carbohydrates0.4 g
Fiber0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.1 mg
Potassium2.6 mg
Calcium4.2 mg
Iron0.2 mg
Magnesium0.6 mg
Phosphorus0.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.9 mcg
Water0 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 34. The excerpt below is the record exactly as published.
Haricot of Mutton. Cut up a breast of mutton ; toss the pieces in butter, till they are slightly coloured : thicken the butter with flour. Put back the meat; add some stock, a few potatoes, an onion or two, a little thyme, parsley, pepper, salt, bay leaf and nutmeg
Cook this with the app: pantry check, scaling, and the assistant.