Mutton Haricot
From Royal baker and pastry cook, 1913
Add vegetables and simmer till done.
Presented as published in 1913. 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
3139Calories
205 gProtein
186 gCarbs
174 gFat
Full nutrition (33 nutrients)
Calories3139 kcal
Protein205 g
Carbohydrates186 g
Fiber52 g
Sugars24 g
Total Fat174 g
Saturated Fat75 g
Monounsaturated Fat71 g
Polyunsaturated Fat14 g
Cholesterol635 mg
Sodium2622 mg
Potassium5900 mg
Calcium453 mg
Iron47 mg
Magnesium506 mg
Phosphorus2187 mg
Zinc38 mg
Copper5.7 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B62.8 mg
Vitamin B1222 mcg
Thiamin (B1)2 mg
Riboflavin (B2)2.5 mg
Niacin (B3)64 mg
Folate529 mcg
Choline147 mg
Caffeine0 mg
Water1464 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, 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, add 2 sliced onions, cover with boiling water, and simmer until very tender. Add 1 pint par¬ boiled potatoes or 1 pint boiled macaroni and 1 pint shelled peas
Cook this with the app: pantry check, scaling, and the assistant.