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Lamb with Tomato

Name: Lamb with Tomato
Yield: 4 servings
Ingredients: One pint of lamb stock; One-half pint of canned tomato, chopped fine; One pint of cold lamb, cut in dice; One tablespoonful of butter; One teaspoonful of onion juice; White pepper and salt; White pepper and salt

From Twentieth century home cook book, 1905

Serves 4

Presented as published in 1905. 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

208Calories

28 gProtein

9 gCarbs

10 gFat

Full nutrition (33 nutrients)

Calories208 kcal

Protein28 g

Carbohydrates8.7 g

Fiber2 g

Sugars2.5 g

Total Fat9.5 g

Saturated Fat2.3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat0.6 g

Cholesterol85 mg

Sodium2815 mg

Potassium680 mg

Calcium62 mg

Iron3.9 mg

Magnesium52 mg

Phosphorus285 mg

Zinc5.2 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C1.7 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B123.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8.1 mg

Folate31 mcg

Choline5.8 mg

Caffeine0 mg

Water261 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 148. The excerpt below is the record exactly as published.

LAMB WITH TOMATO (Both). One pint of lamb stock. One-half pint of canned tomato, chopped fine. One pint of cold lamb, cut in dice. One tablespoonful of butter. One teaspoonful of onion juice. White pepper and salt

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