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Lamb Salad
From The encyclopaedia of practical cookery, 1892
Serves 3
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
802Calories
18 gProtein
8 gCarbs
77 gFat
Full nutrition (34 nutrients)
Calories802 kcal
Protein18 g
Carbohydrates8.3 g
Fiber0.1 g
Sugars1.4 g
Total Fat77 g
Saturated Fat7 g
Monounsaturated Fat56 g
Polyunsaturated Fat9.7 g
Omega-30.1 g
Cholesterol51 mg
Sodium153 mg
Potassium502 mg
Calcium42 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus191 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E25 mg
Vitamin K47 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.2 mg
Folate19 mcg
Choline0.3 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 224. The excerpt below is the record exactly as published.
Lamb Salad. — Cut some cold roasted Lamb into small nice- shaped pieces. Wash and dry two heads of lettuces, tear the leaves apart, and arrange them in a salad-bowl ; then put in the pieces of meat and sprinkle some chopped capers over. Finely chop some hard-boiled eggs, and mix them with 1J teacupfuls of salad-oil and 1 teacupful of vinegar ; season the mixture with pepper, salt, and about 1 teaspoonful of moist sugar
Cook this with the app: pantry check, scaling, and the assistant.