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Lamb Pasty
From Consult me, 1902
Serves 6
For a savory sauce, use gravy only.
Presented as published in 1902. 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
357Calories
4 gProtein
4 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories357 kcal
Protein4.5 g
Carbohydrates4.3 g
Fiber0 g
Sugars4.2 g
Total Fat35 g
Saturated Fat19 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol65 mg
Sodium24 mg
Potassium57 mg
Calcium7.6 mg
Iron0.5 mg
Magnesium5.1 mg
Phosphorus49 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate7.4 mcg
Choline26 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 282. The excerpt below is the record exactly as published.
LAMB PASTY. — Bone the lamb, cut it into square pieces ; season with salt, pepper, cloves, mace, nut- meg, and minced thyme ; lay in some beef suet, and the lamb upon it, making a high border about it ; then turn over the paste close, and bake it. When it is enough, put in some claret, sugar, vinegar, and the yolks of eggs, beaten together. To have the sauce only savoury, and not sweet, let it be gravy only, or the baking of bones in claret. LAMB PIE, — Make a good puff paste ; cut the meat into pieces ; it is best from the loin, neck, or breast ; some prefer the leg ; lightly season with pepper, salt, mace, cloves, and nutmeg
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