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Hash Mutton
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Serve with little squares of toast.
Presented as published in 1899. 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
434Calories
23 gProtein
36 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein23 g
Carbohydrates36 g
Fiber6.8 g
Sugars15 g
Total Fat23 g
Saturated Fat9.8 g
Monounsaturated Fat9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol81 mg
Sodium421 mg
Potassium970 mg
Calcium143 mg
Iron4.4 mg
Magnesium72 mg
Phosphorus294 mg
Zinc4.7 mg
Copper0.3 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A1.7 mcg
Vitamin E0.5 mg
Vitamin K8.6 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.6 mg
Folate82 mcg
Choline21 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 29. The excerpt below is the record exactly as published.
pepper and salt into the saucepan and allow to stew for one and a-half hours. Skim away all the fat, and take out the herbs, thicken with a little flour and add the sauce. 156— HASHED MUTTON. Eemains cold leg or shoulder Worcestershire sauce mutton Pepper and salt 2 onions A little herb if liked Cloves
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