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Leg of Lamb, Boiled
From Cassell's dictionary of cookery, 1892
Serves 6
Time: 0.25 hours per pound. Serves 5-6.
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
41Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories41 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium402 mg
Potassium40 mg
Calcium4.6 mg
Iron0.3 mg
Magnesium4.5 mg
Phosphorus28 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.2 mcg
Choline0 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 801. The excerpt below is the record exactly as published.
a plump leg of lamb into as much boiling water as will barely cover it. Let it boil a few minutes, then add •a pint of cold water ; bring it gently to a boil again, remove the scum carefully as it rises, iind afterwards simmeT t/entli/ until done enough. A tea-spoonful of salt should be thrown into the water when the lamb is half cooked. Place the meat on a hot dish, garnish it with tufts ■of boiled cauliflower or carrots, and send caper sauce to table with it
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