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Lamb Fricassee
From Lessons in cooking through preparation of meals, 1912
Serves 3
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
718Calories
45 gProtein
30 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories718 kcal
Protein45 g
Carbohydrates30 g
Fiber2.7 g
Sugars0.1 g
Total Fat46 g
Saturated Fat19 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol160 mg
Sodium4918 mg
Potassium748 mg
Calcium110 mg
Iron5.5 mg
Magnesium77 mg
Phosphorus463 mg
Zinc8.5 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A4.8 mcg
Vitamin E0.1 mg
Vitamin K14 mcg
Vitamin B60.4 mg
Vitamin B125.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)16 mg
Folate67 mcg
Choline0.9 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 161. The excerpt below is the record exactly as published.
LAMB FRICASSEE — PEAS HONGROISE POTATOES ASPARAGUS PINEAPPLE FANCHONETTES Lamb Fricassee Wipe i^ lbs. lamb, cut from the fore quarter into pieces for serving, cover with boiling water and cook slowly below the boiling point until the meat is tender. Remove from the water, cool, sprinkle with salt and pepper, dredge with flour and saute in butter until golden brown in color. Re- move from the pan to a hot dish, make i c brown gravy (3 T flour
Cook this with the app: pantry check, scaling, and the assistant.