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Lamb (Leg of), To Force
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
135Calories
8 gProtein
3 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein8.5 g
Carbohydrates2.8 g
Fiber0.8 g
Sugars0.4 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Cholesterol374 mg
Sodium324 mg
Potassium219 mg
Calcium97 mg
Iron2.8 mg
Magnesium20 mg
Phosphorus167 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C33 mg
Vitamin A236 mcg
Vitamin E1.3 mg
Vitamin K411 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate89 mcg
Choline289 mg
Caffeine0 mg
Water44 g
As published
This recipe was extracted from Recipes for the million (1891), page 124. The excerpt below is the record exactly as published.
LAMB (LEG OF), To Force. — Remove as much meat as possible from the wrong side of the joint without cracking the outward skin. Pound the meat together with its weight of suet ; add a dozen large English oysters, a couple of anchovies boned, finely-shred parsley, a little thyme, nutmeg, mace, pepper, and salt, mixed with the yolks of two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.