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Mutton with Cabbage and Potatoes

Name: Mutton with Cabbage and Potatoes
Yield: 4 servings
Ingredients: Cut mutton in small pieces; cold water enough to cover; 1 small head crisp, tender cabbage; pepper and salt to taste; add potatoes half hour before serving

From Farm and home cook book and housekeeper's assistant, 1907

Serves 4

Presented as published in 1907. 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

86Calories

3 gProtein

14 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories86 kcal

Protein3.2 g

Carbohydrates14 g

Fiber0 g

Sugars0 g

Total Fat1.7 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.1 g

Cholesterol4.4 mg

Sodium40 mg

Potassium481 mg

Calcium95 mg

Iron0.2 mg

Magnesium33 mg

Phosphorus71 mg

Zinc0.7 mg

Copper0 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C91 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K134 mcg

Vitamin B60.3 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate1.2 mcg

Choline0 mg

Caffeine0 mg

Water217 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 105. The excerpt below is the record exactly as published.

Mutton with Cabbage and Potatoes Cut mutton in small pieces and put on with cold water enough to cover, add 1 small head crisp, tender cabbage, cut in small pieces, pepper and salt to taste

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