Lamb Stew
From Home dissertations, 1891
Mixing flour with cream improves the dish.
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
938Calories
66 gProtein
167 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories938 kcal
Protein66 g
Carbohydrates167 g
Fiber65 g
Sugars23 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol31 mg
Sodium8867 mg
Potassium2853 mg
Calcium117 mg
Iron11 mg
Magnesium285 mg
Phosphorus787 mg
Zinc7.9 mg
Copper1.4 mg
Manganese3.2 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K39 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.5 mg
Folate522 mcg
Choline257 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 105. The excerpt below is the record exactly as published.
Cut the scrag or breast of lamb in pieces and put into a stewpan with just enough water to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum; add a tablespoon of salt and a quart of shelled peas; cover and let them stew for half an hour; mix a tablespoon of flour and butter
Cook this with the app: pantry check, scaling, and the assistant.