Mutton Haricot

Name: Mutton Haricot
Ingredients: 2 pounds breast mutton; 1 pint parboiled potatoes; 1 pint boiled macaroni; 1 pint shelled peas; 2 sliced onions

From The royal baker and pastry cook, 1902

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

2242Calories

95 gProtein

451 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories2242 kcal

Protein95 g

Carbohydrates451 g

Fiber64 g

Sugars34 g

Total Fat7.6 g

Saturated Fat1.4 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium2090 mg

Potassium4478 mg

Calcium401 mg

Iron38 mg

Magnesium494 mg

Phosphorus1389 mg

Zinc11 mg

Copper5.8 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K21 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)15 mg

Folate421 mcg

Choline147 mg

Caffeine0 mg

Water925 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 67. The excerpt below is the record exactly as published.

Mutton Haricot. — Cut 2 pounds breast mutton in pieces, roll in flour, and brown in drippings. 'Transfer to a stewpan, and 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint parboiled pota- toes or 1 pint boiled macaroni and 1 pint shelled peas

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