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Haricot of Mutton

Name: Haricot of Mutton
Yield: 2 servings
Ingredients: 2 tablespoons chopped onion; 2 tablespoons butter or drippings; Salt and pepper; 2 cups water; 1 1/2 pounds mutton or lamb; Cooked lima beans

From The Institute cook book, 1913

Serves 2

Presented as published in 1913. 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

580Calories

69 gProtein

1 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories580 kcal

Protein69 g

Carbohydrates0.6 g

Fiber0.2 g

Sugars0 g

Total Fat31 g

Saturated Fat10 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.7 g

Cholesterol235 mg

Sodium233 mg

Potassium966 mg

Calcium43 mg

Iron6.1 mg

Magnesium91 mg

Phosphorus645 mg

Zinc14 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D0.6 mcg

Vitamin C0.3 mg

Vitamin A0.2 mcg

Vitamin E1.1 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B128.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)20 mg

Folate80 mcg

Choline16 mg

Caffeine0 mg

Water494 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 34. The excerpt below is the record exactly as published.

HARICOT OF MUTTON 2 tablespoons chopped onion 2 tablespoons butter or drippings Salt and pepper 2 cups water 11/2 pounds mutton or Iamb Cooked lima beans

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