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Mutton Mince

Name: Mutton Mince
Yield: 4 servings
Ingredients: cold mutton left over from Wednesday; a large finely-chopped onion; a tablespoonful of Worcester sauce; seasoned flour; any cold gravy which may be over from the day before; a couple of rashers of lean flank of bacon; the same amount of water

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

76Calories

2 gProtein

10 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories76 kcal

Protein2.4 g

Carbohydrates9.5 g

Fiber0.7 g

Sugars2 g

Total Fat3.2 g

Saturated Fat1.1 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol5.5 mg

Sodium119 mg

Potassium119 mg

Calcium15 mg

Iron0.7 mg

Magnesium7.2 mg

Phosphorus35 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C3.3 mg

Vitamin A1.1 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate19 mcg

Choline6.6 mg

Caffeine0 mg

Water53 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 284. The excerpt below is the record exactly as published.

cold mutton left over from Wednesday finely. Dust it with pepper, salt, a little powdered sweet herbs, and add to it a large finely-chopped onion. Sprinkle the whole well with seasoned flour. Add any cold gravy which may be over from the day before, and a couple of rashers of lean flank of bacon and a tablespoonful of Worcester sauce, with the same amount of water

Cook this with the app: pantry check, scaling, and the assistant.