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Leg of Lamb Stewed with Green Peas
From The economical cook book, 1905
Serves 6
When done, dust a very little flour in them to make the gravy stick a little to the peas.
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
88Calories
3 gProtein
0 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein3.4 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat8 g
Saturated Fat3.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.8 g
Cholesterol17 mg
Sodium171 mg
Potassium50 mg
Calcium3 mg
Iron0.3 mg
Magnesium4.9 mg
Phosphorus33 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate4.9 mcg
Choline1.9 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 23. The excerpt below is the record exactly as published.
Leg of Lamb Stewed with Oreen Peat. Wash and wipe the lamb dry, season with salt and pepper, and dust with flour ; cover the bottom of a stew-pan with slices of bacon or salt pork, fry them until the fat is extracted; then take the crisp fat out, leaving in the clear grease, lay the leg in diis, brown both sides and all around, then add enough cold water to nearly cover the lamb ; simmer gently for three-quarters of an hour ; have half a peck of young green peas
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