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Lamb or Mutton Stew
From The bride's cook book, 1915
Serves 2
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
525Calories
21 gProtein
78 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories525 kcal
Protein21 g
Carbohydrates78 g
Fiber6.5 g
Sugars37 g
Total Fat17 g
Saturated Fat7.1 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.4 g
Cholesterol60 mg
Sodium1307 mg
Potassium1515 mg
Calcium102 mg
Iron4.1 mg
Magnesium92 mg
Phosphorus309 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A88 mcg
Vitamin E2.1 mg
Vitamin K213 mcg
Vitamin B61 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9 mg
Folate98 mcg
Choline46 mg
Caffeine0 mg
Water410 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 70. The excerpt below is the record exactly as published.
LAMB OR MUTTON STEW Breast of Lamb or Mutton 2 Onions 2 Potatoes Pepper and Salt 1 Cup Tomato Catsup Parsley Sweet Herbs
Cook this with the app: pantry check, scaling, and the assistant.