Minced Mutton, with Poached Eggs
From English and French cookery, 1890
Presented as published in 1890. 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
125Calories
9 gProtein
15 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein9 g
Carbohydrates15 g
Fiber0.7 g
Sugars0 g
Total Fat5.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.1 mg
Sodium42 mg
Potassium192 mg
Calcium15 mg
Iron1.7 mg
Magnesium4.9 mg
Phosphorus71 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate59 mcg
Choline15 mg
Caffeine0 mg
Water207 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 53. The excerpt below is the record exactly as published.
Minced Mutton, with Poached Eggs. — Mince some cold mutton or lamb, well season with pepper, salt, and a little mint. Put a cup of gravy into a saucepan, and let it get hot ; then stir in the mince, and let all become very hot, but do not let it boil, thicken with a little browned flour, and pile on a flat dish. Have ready a few slices of buttered toast
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