dairy-freenut-freeegg-freesoy-free
Mutton with Bacon
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. 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
662Calories
46 gProtein
9 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories662 kcal
Protein46 g
Carbohydrates8.9 g
Fiber0.5 g
Sugars2.5 g
Total Fat47 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.2 g
Omega-30 g
Cholesterol172 mg
Sodium724 mg
Potassium763 mg
Calcium48 mg
Iron4.4 mg
Magnesium63 mg
Phosphorus447 mg
Zinc8.5 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.1 mg
Vitamin A3.4 mcg
Vitamin E0.2 mg
Vitamin K5.1 mcg
Vitamin B60.4 mg
Vitamin B125.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate59 mcg
Choline21 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1990. The excerpt below is the record exactly as published.
Mutton with Bacon. | Prepare the meat as before ; and place on each piece a nicely-fried piece of bacon. Pour over it the following sauce : — First prepare of chopped gherkins, capers, and shallots, one table-spoonful each ; put in a pan with a little i pepper and one wine-glassful of vinegar ; let it boil four minutes, then add rather more than half a pint of good stock, a table-spoonful of flour, a little colouring, a piece of batter the size of a nut,' and one tea-spoonful of anchovy
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