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Hind-quarter of Spring Lamb
From The table, 1889
Serves 1
Presented as published in 1889. 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
134Calories
20 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.3 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Cholesterol65 mg
Sodium66 mg
Potassium280 mg
Calcium10 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus189 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water88 g
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 328. The excerpt below is the record exactly as published.
Hind-quarter of Spring Lamb. — Procure a medium-sized, fine, white hind-quarter of lamb ; pare it neatly, trim the small handle-bone, and fold the flank over the ribs, to prevent them being overdone; that means that the leg and ribs will be equally cooked the same length of time. Tie it well together, then season with one and a half pinches of salt divided evenly, and envelop it well in its caul or leaf-fat ; lay it in a roasting-pan, pouring in one tablespoonful of broth or water
Cook this with the app: pantry check, scaling, and the assistant.