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Mutton (Shoulder of), Boiled
From Recipes for the million, 1891
Serves 1
Presented as published in 1891. 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
213Calories
9 gProtein
33 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories213 kcal
Protein8.7 g
Carbohydrates33 g
Fiber2.6 g
Sugars6.4 g
Total Fat5.2 g
Saturated Fat2.1 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.4 g
Cholesterol18 mg
Sodium19422 mg
Potassium318 mg
Calcium55 mg
Iron2.3 mg
Magnesium28 mg
Phosphorus111 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate73 mcg
Choline9.2 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Recipes for the million (1891), page 151. The excerpt below is the record exactly as published.
MUTTON (SHOULDER OF), Boiled. — Let the meat hang for a time, then put it into salt for two days ; bone it, sprinkle with pepper and a little pounded mace, roll and tie it up, and stew in a good quantity of water with an onion and a few pepper-corns. Stew some oysters in rich gravy, thicken the sauce with butter rolled in flour
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