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Mutton Dinner
From Temperance cook book, 1887
Serves 5
Presented as published in 1887. 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
806Calories
50 gProtein
32 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein50 g
Carbohydrates32 g
Fiber1.7 g
Sugars0.1 g
Total Fat52 g
Saturated Fat23 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol191 mg
Sodium2109 mg
Potassium772 mg
Calcium71 mg
Iron6.3 mg
Magnesium77 mg
Phosphorus490 mg
Zinc10 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B126.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate135 mcg
Choline2.6 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 147. The excerpt below is the record exactly as published.
MUTTON DINNER. Three pounds of mutton, cut in small pieces, (if you skin mut- ton it looses the strong flavor). Put on the stove in cold water; when half done put in a teacupful of rice, pepper and salt to taste. Have water enough for soup, make a nice biscuit crust and steam. Serve with potato salad and apple pie. CHEAP OYSTER SOUP. One pint of cooked tomatoes, one teacupful of codfish; pick fine, add three pints of water, boil twenty minutes, add a teaspoon- ful of soda, one pint of fresh milk, and a little rolled cracker. VEAI, STEAK, Take some scraps, or stringy parts of veal, two or three slices of pork, chopped onion, salt and pepper to taste
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