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Mutton Steak and Potato
From Cookery and housekeeping, 1882
Serves 1
Better to cut steaks than roast the leg whole.
Presented as published in 1882. 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
396Calories
23 gProtein
26 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories396 kcal
Protein23 g
Carbohydrates26 g
Fiber3.2 g
Sugars1.2 g
Total Fat33 g
Saturated Fat9.5 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat1.8 g
Cholesterol112 mg
Sodium80 mg
Potassium921 mg
Calcium36 mg
Iron3 mg
Magnesium60 mg
Phosphorus274 mg
Zinc4.5 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3 mcg
Vitamin B60.6 mg
Vitamin B122.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate44 mcg
Choline18 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 68. The excerpt below is the record exactly as published.
Mutton Steak and Potato. Cut off from the thick end of a tender leg of mutton one or two steaks i^ inches thick, sawing off the bone and allowing it to remain in the steak. If there is any doubt as to its being tender, score the surface on each side, but take care not to let any of the gravy escape. Season with pepper and salt, and broil on the gridiron. Cut uncooked potatoes into fillets, almonds, or other shapes ; fry in butter
Cook this with the app: pantry check, scaling, and the assistant.