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Lamb Stewed with Green Peas
From The household (of the Detroit free press), 1886
Serves 2
Mixing the flour with cream makes it better. Veal can be cooked the same way with small new potatoes added.
Presented as published in 1886. 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
676Calories
40 gProtein
69 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories676 kcal
Protein40 g
Carbohydrates69 g
Fiber27 g
Sugars9.3 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.6 g
Cholesterol79 mg
Sodium4311 mg
Potassium1337 mg
Calcium61 mg
Iron5.6 mg
Magnesium133 mg
Phosphorus444 mg
Zinc5.7 mg
Copper0.7 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K16 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.3 mg
Folate227 mcg
Choline105 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 441. The excerpt below is the record exactly as published.
LAMB STEWED WITH GREEN PEAS. Cut the scrag or breast of lamb in pieces and put into a stew pan with just enough water to cover it. Cover it closely and let it stew for twenty minutes. Take off the scum ; add a tablespoonful of salt and a quart of shelled peas ; cover and let them stew for half an hour ; mix a tablespoonful of flour and butter
Cook this with the app: pantry check, scaling, and the assistant.