Mutton Stuffed with Mushrooms

Name: Mutton Stuffed with Mushrooms
Ingredients: half a pint of mushrooms; chopped parsley; chopped onion; a tablespoonful of grated lean; same of fat ham; the yolks of four eggs; flour

From La cuisine creole, 1885

Serve with a good brown gravy.

Presented as published in 1885. 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

449Calories

30 gProtein

18 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories449 kcal

Protein30 g

Carbohydrates18 g

Fiber3.3 g

Sugars8.5 g

Total Fat29 g

Saturated Fat9.7 g

Monounsaturated Fat12 g

Polyunsaturated Fat4.9 g

Omega-30.1 g

Cholesterol757 mg

Sodium386 mg

Potassium742 mg

Calcium150 mg

Iron4.3 mg

Magnesium47 mg

Phosphorus523 mg

Zinc3.4 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D4.1 mcg

Vitamin C13 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K1.2 mcg

Vitamin B60.6 mg

Vitamin B121.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.2 mg

Folate135 mcg

Choline609 mg

Caffeine0 mg

Water355 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 27. The excerpt below is the record exactly as published.

MUTTON STUFFBD WITH MUSHROOMS. Ohop up half a pint of mushrooms, put them in a stew pan with some chopped parsley and onion, and a tablespoonf ul of grated lean, and same of fat ham ; sea- son with sait and pepper, add the yolks of four eggs, stir it ail together, and introduce it in the leg by taking out the bone or by making incisions in the mutton. Bake very brown, froth it up by dusting flour

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