Minced Mutton with Poached Eggs
From What to eat, how to serve it, 1891
Presented as published in 1891. 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
211Calories
12 gProtein
27 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories211 kcal
Protein12 g
Carbohydrates27 g
Fiber1.7 g
Sugars12 g
Total Fat7.7 g
Saturated Fat2.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.1 g
Cholesterol189 mg
Sodium687 mg
Potassium496 mg
Calcium74 mg
Iron2.8 mg
Magnesium22 mg
Phosphorus174 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C9 mg
Vitamin A90 mcg
Vitamin E1.1 mg
Vitamin K1.6 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate66 mcg
Choline134 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 19. The excerpt below is the record exactly as published.
Minced Mutton with Poached Eggs. Buttered Toast. Baked Potatoes. Tea. Coffee. Minced Mutton with Poached Eggs, — Chop cold boiled or roast mutton quite fine. Put two cupfuls of this into the frying-pan with half an onion minced, and a half- cupful of good gravy. If you have none, use instead a gill of hot water and a lump of butter the size of an egg. Just before taking the mince from the fire, stir into it a tablespoonful of Worcestershire sauce or two tablespoonfuls of tomato catsup. Heap the mince on small squares of but- tered toast laid on a hot platter, and place a poached egg on top of each mound
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