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Minced Lamb
From The encyclopaedia of practical cookery, 1892
Serves 5
Presented as published in 1892. 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
569Calories
50 gProtein
13 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein50 g
Carbohydrates13 g
Fiber1.2 g
Sugars4.7 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol204 mg
Sodium1752 mg
Potassium828 mg
Calcium58 mg
Iron4.4 mg
Magnesium56 mg
Phosphorus404 mg
Zinc8.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B124.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)14 mg
Folate56 mcg
Choline13 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 225. The excerpt below is the record exactly as published.
Minced Lamb. — Finely chop two onions and fry in a saucepan with 2oz. of butter for five minutes ; add 2 table-spoonfuls of flour, stirring well for two minutes, moisten with 1 pint of broth and 2 table- spoonfuls of Worcestershire sauce, add a bouquet of sweet herbs, and season with 1 table-spoonful of salt, 1 teaspoonful of pepper, and § teaspoonful of nutmeg. Stir until it comes to the boil; then cut 21b. of cooked Lamb
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