vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Mutton and Tomatoes
From The household cook book, 1902
Serves 4
Good for breakfast with baked potatoes and toast.
Presented as published in 1902. 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
39Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.4 g
Carbohydrates9.4 g
Fiber1.5 g
Sugars5.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium332 mg
Potassium311 mg
Calcium52 mg
Iron2 mg
Magnesium18 mg
Phosphorus30 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A14 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate7.7 mcg
Choline16 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 107. The excerpt below is the record exactly as published.
MUTTON AND TOMATOES— Out cold roast mutton in thin slices, fat and lean together; put it on a hot platter, and pour over it 5 or 6 tomatoes, stewed, and seasoned with salt, pepper, a bay leaf, a little pulverized sage, and a bit of onion, if liked. If the mutton is lean, add a piece of butter the size of an egg
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