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Lamb a la Breck

Name: Lamb a la Breck
Yield: 5 servings
Ingredients: 1 cup finely chopped, cooked lamb; Few drops onion juice; 1% teaspoon salt; 1 cup boiled macaroni; 1% cups milk; 2 eggs, slightly beaten

From Boston Cooking-School cook book, 1896

Serves 5

Serves 4 to 6.

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

239Calories

17 gProtein

30 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories239 kcal

Protein17 g

Carbohydrates30 g

Fiber1.1 g

Sugars4.5 g

Total Fat5.4 g

Saturated Fat2.3 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol40 mg

Sodium761 mg

Potassium322 mg

Calcium103 mg

Iron1.3 mg

Magnesium40 mg

Phosphorus230 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.7 mcg

Vitamin C0 mg

Vitamin A23 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.6 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate17 mcg

Choline13 mg

Caffeine0 mg

Water103 g

Estimated from matched ingredients across 5 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 122. The excerpt below is the record exactly as published.

LAMB A LA BRECK 1 cup finely chopped, cooked lamb Few drops onion juice 1% teaspoon salt 1 cup boiled macaroni 1g teaspoon celery salt 1% cups milk lg teaspoon pepper 2 eggs, slightly beaten

Cook this with the app: pantry check, scaling, and the assistant.