Lamb (In Casserole)
From Trinity cook book, 1925
—MRS. C. H. HAGENBECH.
Presented as published in 1925. 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
2481Calories
155 gProtein
37 gCarbs
187 gFat
Full nutrition (33 nutrients)
Calories2481 kcal
Protein155 g
Carbohydrates37 g
Fiber9.3 g
Sugars18 g
Total Fat187 g
Saturated Fat90 g
Monounsaturated Fat75 g
Polyunsaturated Fat7.9 g
Cholesterol599 mg
Sodium861 mg
Potassium3409 mg
Calcium277 mg
Iron12 mg
Magnesium207 mg
Phosphorus1543 mg
Zinc38 mg
Copper1.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A2004 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B62.9 mg
Vitamin B1224 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)39 mg
Folate74 mcg
Choline30 mg
Caffeine0 mg
Water914 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 9. The excerpt below is the record exactly as published.
LAMB (In Casserole) Cut two pounds of lamb shoulder in pieces to serve. Brown an onion in a skillet. Remove the onion and brown the lamb in the grease in which the onion was cooked. Place in casserole, season and dredge with flour. Slice two small onions, four carrots and place in dish with meat, potatoes can be added if you wish. Place enough water
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