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Mutton Haricot
From The economical cook book, 1905
Serves 8
Optional to add an onion with the carrots.
Presented as published in 1905. 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
722Calories
41 gProtein
17 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories722 kcal
Protein41 g
Carbohydrates17 g
Fiber2.4 g
Sugars4.7 g
Total Fat54 g
Saturated Fat22 g
Monounsaturated Fat22 g
Polyunsaturated Fat5.9 g
Cholesterol170 mg
Sodium162 mg
Potassium947 mg
Calcium57 mg
Iron4.2 mg
Magnesium69 mg
Phosphorus418 mg
Zinc8.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C20 mg
Vitamin A188 mcg
Vitamin E0.5 mg
Vitamin K4.1 mcg
Vitamin B60.5 mg
Vitamin B125.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate75 mcg
Choline22 mg
Caffeine0 mg
Water235 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 21. The excerpt below is the record exactly as published.
about four pounds of the neck, breast or loin of mutton ; out it in chops about three inches square \ put into a stew-pan three ounces of butter or good beef drippings. When hot, add a tablespoonftd of browned flour, and the same of brown sugar ; stir them all together ; lay the meat evenly over the bottom of the pan and brown nicely on both sides ; add pepper and salt to taste, and a little hot water, but not quite covering the meat; add three carrots, washed and scraped, and cut in pieces, about an inch long, two turnips ditto, and a bunch of parsley and thyme tied together; simmer slowly until the mutton is tender, which will be in about an hour ; then add three potatoes, peeled, washed and cut in pieces. When the potatoes are done, if the gravy is not thick enough, add more browned flour, and serve all on a dish together, laying the pieces of meat around the dish with the vegetables in the centre. You may add an onion to this when you put in the carrots if you choose. Kutton Haricot, Ho. 2. Four or five pounds of chops from the neck of mutton ; season them with cayenne and black pepper, and salt; put them in a stew-pan, dredge them well with flour, and add to them three carrots
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