dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Leg of Mutton Roasted
From Temperance cook book, 1887
Serves 6
Can divide for two meals.
Presented as published in 1887. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories10 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium2.5 mg
Potassium10 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 22. The excerpt below is the record exactly as published.
LEG OF MUTTON ROASTED. A leg of mutton intended for roasting can be kept much longer than for boiling, but must be wiped very dry, and dusted with MKATS. 39 flour and pepper. Cut off knuckle, remove thick skin, and trim off piece of thick flank. Put a little salt and water
Cook this with the app: pantry check, scaling, and the assistant.