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Mutton with Onion Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1.8 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium22 mg
Calcium1.1 mg
Iron0.1 mg
Magnesium1.1 mg
Phosphorus2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.7 mg
Caffeine0 mg
Water6.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1995. The excerpt below is the record exactly as published.
Mutton with Onion Sauce. Stew some nicely-cut pieces of well-seasoned mutton in a very little water till quite hot through ; put into the same pan two tea-cup- f uls of well-prepared onion sauc
Cook this with the app: pantry check, scaling, and the assistant.