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Mutton Tea
From Mrs. Roundell's Practical cookery book, 1898
Serves 3
Serve about a teacupful at a time.
Presented as published in 1898. 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
622Calories
40 gProtein
15 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories622 kcal
Protein40 g
Carbohydrates15 g
Fiber0.2 g
Sugars0 g
Total Fat43 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.4 g
Cholesterol159 mg
Sodium3385 mg
Potassium576 mg
Calcium49 mg
Iron4.4 mg
Magnesium58 mg
Phosphorus389 mg
Zinc8.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)15 mg
Folate87 mcg
Choline1.1 mg
Caffeine0 mg
Water461 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 298. The excerpt below is the record exactly as published.
Mutton Tea.— This is much liked by aged patients. Take a pound and half of fresh mutton from the leg, free it from every morsel of fat, gristle or skin. Put it, cut in pieces, with two ounces of well-washed rice, and a dust of salt, into one quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.