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Mince Lamb

Name: Mince Lamb
Yield: 2 servings
Ingredients: as much cold roast lamb as would fill 2 cups; an onion; a tablespoonful of butter; 1 cup of white stock or sauce; the yolk of an egg; salt, pepper, some parsley and nutmeg

From With a saucepan over the sea, 1902

Serves 2

Presented as published in 1902. 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

441Calories

56 gProtein

11 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories441 kcal

Protein56 g

Carbohydrates11 g

Fiber0.2 g

Sugars6.7 g

Total Fat23 g

Saturated Fat7.1 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol272 mg

Sodium410 mg

Potassium907 mg

Calcium195 mg

Iron4.9 mg

Magnesium80 mg

Phosphorus630 mg

Zinc11 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0.6 mg

Vitamin A139 mcg

Vitamin E0.9 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B127.1 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)15 mg

Folate79 mcg

Choline74 mg

Caffeine0 mg

Water300 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 38. The excerpt below is the record exactly as published.

MINCED LAMB. (Southern France.) Remove the fat and gristle from as much cold roast lamb as would fill 2 cups, and chop very fine. Cook it with an onion, a tablespoonful of butter, salt, pepper, some parsley and nutmeg. Add I cup of white stock or sauce, and the yolk of an egg

Cook this with the app: pantry check, scaling, and the assistant.