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Milk Kebob
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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
283Calories
28 gProtein
12 gCarbs
13 gFat
Full nutrition (32 nutrients)
Calories283 kcal
Protein28 g
Carbohydrates12 g
Fiber0 g
Sugars12 g
Total Fat13 g
Saturated Fat6.5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol95 mg
Sodium161 mg
Potassium654 mg
Calcium316 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus440 mg
Zinc5.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.3 mg
Vitamin B60.3 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.3 mg
Folate23 mcg
Choline44 mg
Water293 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 172. The excerpt below is the record exactly as published.
Milk Kebob. Cut a sufficient cpiantity of a leg or loin of mutton or lamb in pieces the size of an egg ; sprinkle with your fingers sufficient salt, pepper, and cinnamon
Cook this with the app: pantry check, scaling, and the assistant.