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Lamb, Neck of, Boiled
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three 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
103Calories
6 gProtein
5 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories103 kcal
Protein6.4 g
Carbohydrates4.8 g
Fiber1.3 g
Sugars3 g
Total Fat6.3 g
Saturated Fat2.7 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.5 g
Cholesterol23 mg
Sodium45 mg
Potassium248 mg
Calcium28 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus75 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A167 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate34 mcg
Choline1.8 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 803. The excerpt below is the record exactly as published.
Lamb, Neck of. Boiled..— Plunge a neck of lamb into as much boiling water as will barely cover it. Let it boil for five LAM ( 359 ) LAM minutes, then pom- in an additional pint of cold water, bring it once more to a boil, remove the scum as it rises, and sinmaer very gently for one hour. Put the lamb on a hot dish, poTir over it half a pint of parsley sauce, and serve as hot as possible. Turnips and carrots
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