Lamb or Mutton in the Casserole

Name: Lamb or Mutton in the Casserole
Ingredients: 2 pounds neck, breast, or shoulder of lamb or mutton; 4 carrots; 2 cupfuls peas; Flour; 2 teaspoonfuls salt; Pepper; Water or stock; 1 bay leaf; 3 allspice berries

From A text-book of cooking, 1915

One half cupful of cooked rice may be used instead of the carrots and peas. Tomatoes also make a pleasing addition.

Presented as published in 1915. 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

883Calories

38 gProtein

171 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories883 kcal

Protein38 g

Carbohydrates171 g

Fiber24 g

Sugars32 g

Total Fat6.6 g

Saturated Fat1.1 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat1.3 g

Cholesterol7.1 mg

Sodium5189 mg

Potassium1914 mg

Calcium200 mg

Iron13 mg

Magnesium170 mg

Phosphorus599 mg

Zinc5.5 mg

Copper1 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C131 mg

Vitamin A2119 mcg

Vitamin E2 mg

Vitamin K104 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)1.3 mg

Niacin (B3)21 mg

Folate448 mcg

Choline125 mg

Caffeine0 mg

Water671 g

As published

This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 110. The excerpt below is the record exactly as published.

LAMB OR MUTTON IN THE CASSEROLE 2 pounds neck, breast, or shoulder 4 carrots of lamb or mutton 2 cupfuls peas Flour 2 teaspoonfuls salt Fat for browning Pepper Water or stock \ bay leaf 3 allspice berries

Cook this with the app: pantry check, scaling, and the assistant.