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Minced Lamb on Toast (Agneau emince sur Roties)
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
769Calories
43 gProtein
3 gCarbs
70 gFat
Full nutrition (33 nutrients)
Calories769 kcal
Protein43 g
Carbohydrates2.6 g
Fiber0 g
Sugars0.2 g
Total Fat70 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol253 mg
Sodium231 mg
Potassium714 mg
Calcium54 mg
Iron3.9 mg
Magnesium46 mg
Phosphorus406 mg
Zinc7.6 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.7 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 237. The excerpt below is the record exactly as published.
Minced Lamb on Toast ( Agneau emince sur Roties) When lamb is left from a previous meal it makes a very nice mince. Grind the lamb that is free from fat through the machine; put in a saucepan on top of the tea kettle or double boiler; add to each cup two tablespoons cream sauce, one small tablespoon sherry, pepper and salt; let stand to simmer; add half tablespoon good butter and four tablespoons rich cream
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