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Mutton, Saddle of, to Roast
From Consult me, 1902
Serves 6
The joint size can vary based on the number of guests.
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
87Calories
3 gProtein
16 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories87 kcal
Protein3 g
Carbohydrates16 g
Fiber0 g
Total Fat1.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium3 mg
Potassium39 mg
Calcium4.6 mg
Iron1.2 mg
Magnesium6.5 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate34 mcg
Water4.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 338. The excerpt below is the record exactly as published.
MUTTON, Saddle of, to Roast. — Let it be well kept first. Raise the skin, and then skewer it on again ; take it off a quarter of an hour before serving it, sprinkle it with some salt, baste it, and dredge it well with flour
Cook this with the app: pantry check, scaling, and the assistant.