Mutton and Peas
From Cookery for busy lives and small incomes, 1890
If peas are too expensive, put in a cupful of rice one hour before the meat is cooked. This dish will probably take two hours and a half to prepare.
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
1856Calories
94 gProtein
43 gCarbs
144 gFat
Full nutrition (33 nutrients)
Calories1856 kcal
Protein94 g
Carbohydrates43 g
Fiber17 g
Sugars16 g
Total Fat144 g
Saturated Fat54 g
Monounsaturated Fat60 g
Polyunsaturated Fat20 g
Cholesterol375 mg
Sodium321 mg
Potassium1853 mg
Calcium179 mg
Iron12 mg
Magnesium211 mg
Phosphorus1052 mg
Zinc20 mg
Copper1.1 mg
Manganese1.3 mg
Vitamin D2.7 mcg
Vitamin C123 mg
Vitamin A126 mcg
Vitamin E2 mg
Vitamin K105 mcg
Vitamin B61.1 mg
Vitamin B1211 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)34 mg
Folate279 mcg
Choline152 mg
Caffeine0 mg
Water1465 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 4. The excerpt below is the record exactly as published.
Mutton and Peas Required. — 1 lb. of mutton, 2 ozs. of dripping, 1 onion, a sprig of parsley, thyme, and marjoram. 22 COOKERY FOR SMALL INCOMES tied together with string, 1 quart of water, 1 pint of green peas, flour
Cook this with the app: pantry check, scaling, and the assistant.