Haricot of Mutton

Name: Haricot of Mutton
Ingredients: 2 lbs. neck end of mutton; 1 medium sized carrot; 4 small onions; 1 small turnip; 4 cloves; 1£ pints water; 1£ tablespoonfuls dripping; tablespoonfuls flour; pepper; salt

From Sea Cookery, 1911

Do not stir with a spoon or the vegetables will be broken. A tablespoonful of picalilli, or mixed pickles, without the vinegar, stirred in just before dishing up, is an improvement, but not essential.

Presented as published in 1911. 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

562Calories

10 gProtein

90 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories562 kcal

Protein10 g

Carbohydrates90 g

Fiber21 g

Sugars35 g

Total Fat23 g

Saturated Fat6.7 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat5.3 g

Omega-30.1 g

Cholesterol20 mg

Sodium158 mg

Potassium1604 mg

Calcium346 mg

Iron4.2 mg

Magnesium141 mg

Phosphorus262 mg

Zinc1.9 mg

Copper0.4 mg

Manganese13 mg

Vitamin D0.9 mcg

Vitamin C80 mg

Vitamin A503 mcg

Vitamin E2.8 mg

Vitamin K39 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate215 mcg

Choline73 mg

Caffeine0 mg

Water1409 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 49. The excerpt below is the record exactly as published.

HARICOT OF MUTTON. 2 lbs. neck end of mutton 1 medium sized carrot 4 small onions 1 small turnip 4 cloves 1£ pints water 1£ tablespoonfuls dripping tablespoonfuls flour pepper salt

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