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Lamb Steaks, To Dress White

Name: Lamb Steaks, To Dress White
Yield: 3 servings
Ingredients: into equal quantities of milk and water; a little dried lemon peel; mace; pepper; a cupful of cream; a little flour

From Recipes for the million, 1891

Serves 3

Presented as published in 1891. 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

298Calories

2 gProtein

9 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories298 kcal

Protein2.5 g

Carbohydrates9.4 g

Fiber0 g

Sugars0 g

Total Fat28 g

Saturated Fat16 g

Monounsaturated Fat5.7 g

Polyunsaturated Fat0 g

Cholesterol80 mg

Sodium16 mg

Potassium87 mg

Calcium50 mg

Iron0.5 mg

Magnesium7.1 mg

Phosphorus54 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate13 mcg

Choline0 mg

Caffeine0 mg

Water55 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 125. The excerpt below is the record exactly as published.

LAMB STEAKS, To Dress White. — Put them into equal quantities of milk and water with a little dried lemon peel, mace, pepper, and salt ; stew until very tender. Afterwards put the steaks into veal gravy, with a cupful of cream and a little flour

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