vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Loin of Mutton, Steived
From A year's cookery, 1880
Serves 3
Presented as published in 1880. 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
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.6 mg
Potassium73 mg
Calcium13 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.5 mcg
Choline3.1 mg
Caffeine0 mg
Water84 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 139. The excerpt below is the record exactly as published.
Loin of Mutton , Steived. — Put the meat in a stewpan, fat downwards ; cover the pan closely, and fry gently till the fat is considerably melted. Take up the meat and pour off the fat, and put a gill of cold water with it. Let it stand till cold, then take the fat from the top, and put the gravy that is under it back into the stewpan with the meat, a small onion finely minced, and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.