Mutton, Boned and Stuffed

Name: Mutton, Boned and Stuffed
Ingredients: Take a breast of mutton; one ounce of bread crumbs; one ounce of finely chopped suet; one tablespoonful chopped parsley; pepper and salt

From The handy dictionary of 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

356Calories

4 gProtein

21 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories356 kcal

Protein4.4 g

Carbohydrates21 g

Fiber1.4 g

Sugars1.8 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat1.5 g

Cholesterol19 mg

Sodium212 mg

Potassium85 mg

Calcium59 mg

Iron1.7 mg

Magnesium15 mg

Phosphorus54 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C5.9 mg

Vitamin A19 mcg

Vitamin E0.5 mg

Vitamin K76 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate37 mcg

Choline6.3 mg

Caffeine0 mg

Water6.9 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 66. The excerpt below is the record exactly as published.

Mutton, Boned and Stuffed. Take a breast of mutton; remove the bones carefully; beat well to make it more pliable to roll up; sprinkle over it a little pepper and salt, then make the stuffing as follows : — Rub one ounce of bread crumbs, mix with them one ounce of finely chopped suet, one tablespoon- ful chopped parsl

Cook this with the app: pantry check, scaling, and the assistant.