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Leg of Lamb
From Delta Gamma cook book, 1922
Serves 6
Allow 15 minutes per pound for total baking time.
Presented as published in 1922. 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
325Calories
5 gProtein
6 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories325 kcal
Protein4.9 g
Carbohydrates6.5 g
Fiber0.2 g
Sugars0.1 g
Total Fat31 g
Saturated Fat17 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.3 g
Cholesterol92 mg
Sodium27 mg
Potassium154 mg
Calcium52 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus78 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate8.3 mcg
Choline2.4 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 12. The excerpt below is the record exactly as published.
Leg of Lamb Rub a leg of lamb with salt and pepper, and place in a baker with a little boiling water, and two or three pieces of ginger root in the pan, not touching the meat. Bake quickly for about three-fourths of an hour, basting twice in that time with butter melted in a little hot water. Then mix a little flour with thick sweet cream into a paste, and spread a little of it over the meat, repeating this every fifteen minutes till the lamb is done. The paste of cream and flour will drip off into the pan and brown, and will make the gravy with no further attention. A pint of cream will do, with about two tablespoons of flour
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