gluten-freenut-freesoy-free
Lamb, To Fricassee
From Recipes for the million, 1891
Serves 2
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
371Calories
32 gProtein
9 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein32 g
Carbohydrates8.8 g
Fiber0 g
Sugars2 g
Total Fat27 g
Saturated Fat8.5 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol364 mg
Sodium358 mg
Potassium665 mg
Calcium217 mg
Iron16 mg
Magnesium72 mg
Phosphorus478 mg
Zinc120 mg
Copper8.7 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E3.1 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B1228 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.9 mg
Folate54 mcg
Choline342 mg
Caffeine0 mg
Water355 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 126. The excerpt below is the record exactly as published.
LAMB, To Fricassee.— Cut the meat into pieces, put it into a sauce- pan, season with salt and pepper, mace, and nutmeg ; add a large piece of butter, a dozen oysters with their liquor, a bunch of sweet herbs, and enough water to cover the whole. Stew till the meat is tender, then dish. Thicken the gravy with a little flour ; strain ; add the yolks of two eggs and a spoonful of cream
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