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Lamb Stew
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
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
608Calories
16 gProtein
8 gCarbs
57 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein16 g
Carbohydrates7.7 g
Fiber1 g
Sugars1.3 g
Total Fat57 g
Saturated Fat22 g
Monounsaturated Fat26 g
Polyunsaturated Fat6.1 g
Cholesterol80 mg
Sodium52 mg
Potassium356 mg
Calcium19 mg
Iron1.6 mg
Magnesium26 mg
Phosphorus167 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C6.8 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.4 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 27. The excerpt below is the record exactly as published.
Lamb Stew. — Cut the lamb into small squares, first removing the fat. Then put on in stew-pan, covering with water, and let heat slowly. When partly done add a little sliced salt pork, one or two sliced onions, pepper and salt, and two or three cut-up potatoes. Cover, and continue to stew till the meat is tender. Then drop in a few small dumplings, stew fifteen minutes more, and serve. The gravy should be thickened with a little flour
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