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Individual Roasts of Lamb
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
386Calories
28 gProtein
0 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories386 kcal
Protein28 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.3 g
Cholesterol119 mg
Sodium80 mg
Potassium308 mg
Calcium23 mg
Iron2.7 mg
Magnesium29 mg
Phosphorus225 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.9 mcg
Vitamin B60.1 mg
Vitamin B122.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.9 mg
Folate24 mcg
Choline111 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 119. The excerpt below is the record exactly as published.
INDIVIDUAL ROASTS OF LAMB Order luvin lamb chops cut 2% inches thick, boned, and wrapped in strips of bacon. Sprinkle with salt and pepper and flour
Cook this with the app: pantry check, scaling, and the assistant.