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Mutton (Fillet of)
From Recipes for the million, 1891
Serves 4
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
155Calories
6 gProtein
8 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein5.7 g
Carbohydrates8.1 g
Fiber0.2 g
Sugars3.2 g
Total Fat11 g
Saturated Fat5.7 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol34 mg
Sodium323 mg
Potassium91 mg
Calcium14 mg
Iron0.6 mg
Magnesium9 mg
Phosphorus61 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A43 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate7.7 mcg
Choline1.8 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 149. The excerpt below is the record exactly as published.
MUTTON (FILLET OF). — Cut a piece about five inches thick from the best end of a large leg, take out the bone, and in its place put a highly seasoned forcemeat ; flour the piece, and roast it for two hours. Send to table with melted butter, or with rich brown gravy poured over it, and accompanied with currant jelly
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