Lamb Cooked with Peas
From Mother Hubbard's cupboard, 1887
Presented as published in 1887. 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
2587Calories
26 gProtein
0 gCarbs
275 gFat
Full nutrition (33 nutrients)
Calories2587 kcal
Protein26 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat275 g
Saturated Fat101 g
Monounsaturated Fat129 g
Polyunsaturated Fat31 g
Cholesterol235 mg
Sodium91 mg
Potassium427 mg
Calcium18 mg
Iron2.1 mg
Magnesium28 mg
Phosphorus276 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D8.9 mcg
Vitamin C0.3 mg
Vitamin A14 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.9 mg
Folate22 mcg
Choline44 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 6. The excerpt below is the record exactly as published.
LAMB COOKED WITH PEAS. The breast of lamb and salt pork
Cook this with the app: pantry check, scaling, and the assistant.