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Loin of Mutton Boned and Stuffed
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
17Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.7 g
Carbohydrates1.8 g
Fiber0 g
Sugars1.3 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium3.3 mg
Potassium12 mg
Calcium0.8 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus6.9 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline0.3 mg
Caffeine0 mg
Water3.4 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 34. The excerpt below is the record exactly as published.
Loin of Mutton boned and stuffed. — Skin and bone it. Make a good forcemeat, the same as veal stuffing. Lay it out flat and season with pepper and salt and the forcemeat. Roll the loin into a tight compact shape and bind with tape. Roast in the usual way. Serve red currant jelly in a separate dish
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