Mutton Rechauffe
From Six little cooks, 1910
Better not to cook again unless undercooked initially.
Presented as published in 1910. 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
33Calories
0 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein0 g
Carbohydrates8.8 g
Fiber0.1 g
Sugars6.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium6.8 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.8 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.3 mg
Caffeine0 mg
Water3.7 g
As published
This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 70. The excerpt below is the record exactly as published.
MUTTON RECHAUFFE. Take mutton gravy sufficient to cover the meat, which should be cut in small slices. If you have not enough AUNT JANE'S COOKING CLASS. 207 gravy, add butter, hot water and any kind of catsup, to- mato being the nicest. Add pepper or a teaspoonful of Worcestershire sauce, a tablespoonful of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.