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Leg of Lamb Roast
From Atlanta women's club cook book, 1921
Serves 1
Recipe by Mrs. J. H. Merritt.
Presented as published in 1921. 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
349Calories
18 gProtein
7 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein18 g
Carbohydrates6.6 g
Fiber1.5 g
Sugars4.5 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol74 mg
Sodium352 mg
Potassium416 mg
Calcium35 mg
Iron2.1 mg
Magnesium37 mg
Phosphorus188 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A29 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate28 mcg
Choline5.6 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 82. The excerpt below is the record exactly as published.
LEG OF LAMB ROAST. 1/? can tomatoes. 1 tbls. prepared mustard. - 2"tbls. vinegar. 1 large onion (chopped fme). 1/2 bottle catsup. 1 leg of lamb
Cook this with the app: pantry check, scaling, and the assistant.