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Leg of Mutton, Stuffed and Roasted
From Cookery for every household, 1914
Serves 6
Veal, chestnut, or celery stuffing may be used instead.
Presented as published in 1914. 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
61Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein2.3 g
Carbohydrates9.8 g
Fiber0.4 g
Sugars1 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol3.2 mg
Sodium178 mg
Potassium44 mg
Calcium13 mg
Iron0.6 mg
Magnesium6 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate23 mcg
Choline2.1 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 357. The excerpt below is the record exactly as published.
Leg of Mutton, Stuffed and Roasted 1 leg of mutton. Sausage stuffing. Gravy
Cook this with the app: pantry check, scaling, and the assistant.