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Kebobbed Mutton
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. 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
13Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.7 g
Carbohydrates0.8 g
Fiber0 g
Sugars0.6 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium30 mg
Potassium17 mg
Calcium1.6 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus7.5 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 38. The excerpt below is the record exactly as published.
KEBOBBED MUTTON. (England.) Bone, stuff a shoulder of mutton with bread- crumbs, onions, herbs, egg, and lemon peel, and a little butter; coat it with egg and crumbs, herbs, and chopped onion, and bake till brown, basting it with its own gravy of butter, and ^ cup of hot water. Add a tablespoonful of ketchup
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