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Lamb and Peas
From The Cook County cook book, 1912
Serves 3
Serve on toast soaked in tomato sauce.
Presented as published in 1912. 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
444Calories
64 gProtein
7 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories444 kcal
Protein64 g
Carbohydrates7 g
Fiber2.8 g
Sugars2.7 g
Total Fat23 g
Saturated Fat5.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.5 g
Cholesterol218 mg
Sodium205 mg
Potassium967 mg
Calcium46 mg
Iron6.1 mg
Magnesium96 mg
Phosphorus625 mg
Zinc13 mg
Copper0.5 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A18 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B127.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)19 mg
Folate101 mcg
Choline14 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 225. The excerpt below is the record exactly as published.
LAMB AND PEAS.— Cut 2 lbs. of coarse lean lamb into dice, removing fat and bone. Brown sliced onion in 2 tablespoons of dripping or butter. Strain the fat back into the pan, dredge the meat with flour, and fry for 3 minutes, turning to sear both sides. Turn meat and fat into a saucepan, add a cup of stock or of butter and water, cover closely, and stew for an hr., or until the lamb is tender. Put in them a cup of green peas
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