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Lamb, Leg of, Stewed
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for five or six persons.
Presented as published in 1892. 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
691Calories
38 gProtein
92 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories691 kcal
Protein38 g
Carbohydrates92 g
Fiber26 g
Sugars59 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.2 g
Cholesterol70 mg
Sodium7162 mg
Potassium2081 mg
Calcium236 mg
Iron6.9 mg
Magnesium166 mg
Phosphorus610 mg
Zinc8 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C185 mg
Vitamin A635 mcg
Vitamin E1.1 mg
Vitamin K81 mcg
Vitamin B61.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate365 mcg
Choline88 mg
Caffeine0 mg
Water646 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 801. The excerpt below is the record exactly as published.
Lamb, Leg of, Stewed.— Put a leg of lamb, weighing about five pounds, into a deep baking-pan with two turnips, a carrot, a leek, a. clove of garlic, three tea-spoonfuls of salt, half a tea-spoonful of cayenne pepper, and as much water as will cover it. Put it in a moderate oven, and let it remain for an hour after it begins to simmer. At the end of that time, put with it a pint of young green peas, a sprig of mint, and a small lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.