Lamb Salad a la Printaniere
From Salads, sandwiches, and savouries, 1901
Serve chilled for best flavor.
Presented as published in 1901. 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
1922Calories
25 gProtein
43 gCarbs
184 gFat
Full nutrition (34 nutrients)
Calories1922 kcal
Protein25 g
Carbohydrates43 g
Fiber6.1 g
Sugars19 g
Total Fat184 g
Saturated Fat34 g
Monounsaturated Fat45 g
Polyunsaturated Fat100 g
Omega-312 g
Cholesterol163 mg
Sodium1541 mg
Potassium1229 mg
Calcium225 mg
Iron5.5 mg
Magnesium85 mg
Phosphorus340 mg
Zinc5.1 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C42 mg
Vitamin A148 mcg
Vitamin E8.5 mg
Vitamin K871 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate174 mcg
Choline91 mg
Caffeine0 mg
Water535 g
As published
This recipe was extracted from Salads, sandwiches, and savouries (1901) by S. Beaty-Pownall, page 8. The excerpt below is the record exactly as published.
Lamb Salad a la Printaniere. — Carefully braize, or roast, the best end of a neck of lamb, and when perfectly cold trim it into neat little cutlets, dipping each of these as trimmed in mint jelly (two good tablespoonfuls of mint sauce stirred into half a pint of aspic and used just as it is setting) and allow them to set. AiTange these en couronne, and fill up the centre w’th the broken up hearts of young lettuces, and, if liked, very small spring onions, and toss the whole in some good mayoniiaise ; then serve garnished with plovers’ eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.