Lamb with Macaroni

Name: Lamb with Macaroni
Ingredients: a breast of young lamb; half a cup of macaroni; a cup of stock; salt; pepper; a small onion minced; a peeled lemon

From Joe Tilden's recipes for epicures, 1907

Presented as published in 1907. 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

418Calories

14 gProtein

90 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories418 kcal

Protein14 g

Carbohydrates90 g

Fiber8.2 g

Sugars11 g

Total Fat1.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol0 mg

Sodium13 mg

Potassium555 mg

Calcium79 mg

Iron2.1 mg

Magnesium70 mg

Phosphorus227 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C64 mg

Vitamin A1 mcg

Vitamin E0.3 mg

Vitamin K0.7 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate55 mcg

Choline14 mg

Caffeine0 mg

Water231 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 12. The excerpt below is the record exactly as published.

Lamb with Macaroni Cover the bottom of a baking pan with slices of bacon. Place on them a breast of young lamb and cover it with slices of bacon and thin slices of a peeled lemon. Season with salt and 70 MEATS pepper, add a small onion minced and a cup of stock. Cover and bake slowly for two hours. Boil half a cup of macaroni

Cook this with the app: pantry check, scaling, and the assistant.