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Hashed Lamb
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
379Calories
33 gProtein
44 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories379 kcal
Protein33 g
Carbohydrates44 g
Fiber8 g
Sugars1.9 g
Total Fat14 g
Saturated Fat2.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol94 mg
Sodium4307 mg
Potassium1378 mg
Calcium126 mg
Iron16 mg
Magnesium106 mg
Phosphorus373 mg
Zinc5.8 mg
Copper2.2 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A1.6 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate56 mcg
Choline11 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 216. The excerpt below is the record exactly as published.
Hashed Lamb. — Fry two chopped onions in a saucepan with loz. of butter ; add -|lb. of cooked hashed Lamb and 1 pint of cooked chopped potatoes, season with 1 table-spoonful of salt, 1 teaspoonful of pepper, and i teaspoonful of nutmeg. Moisten with I- pint of broth
Cook this with the app: pantry check, scaling, and the assistant.