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Lamb Stove
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two or three persons.
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
274Calories
20 gProtein
6 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein20 g
Carbohydrates5.9 g
Fiber2.9 g
Sugars1.1 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol70 mg
Sodium2459 mg
Potassium781 mg
Calcium121 mg
Iron4.5 mg
Magnesium92 mg
Phosphorus218 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A386 mcg
Vitamin E1.7 mg
Vitamin K499 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate191 mcg
Choline17 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 808. The excerpt below is the record exactly as published.
Lamb Stove. — Split a lamb's head in halves. Wash it thoroughly, blanch it, put it into a stewpan, with as much good stock as will completely cover it, and let it simmer very gently for an hour. Pick and wash three handfuls of spinach, put it with the stew, and add a table-spoonful of finely-minced parsley, two or three green onions, a tea-spoonful of salt, and half a tea-spoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.