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Navarin d’Agneau en Casserole

Name: Navarin d’Agneau en Casserole
Yield: 6 servings
Ingredients: 1 lorn of lamb; 1 spring cabbage (blanched); 12 button onions; 8 thin slices of bacon; 2 oz. butter; 1 pint rich brown sauce; salt and pepper

From The new century cookery book, 1901

Serves 6

Presented as published in 1901. 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

401Calories

11 gProtein

47 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories401 kcal

Protein11 g

Carbohydrates47 g

Fiber8.1 g

Sugars8.8 g

Total Fat28 g

Saturated Fat7.4 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol67 mg

Sodium1018 mg

Potassium973 mg

Calcium142 mg

Iron2.1 mg

Magnesium57 mg

Phosphorus190 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0.1 mcg

Vitamin C71 mg

Vitamin A23 mcg

Vitamin E0.2 mg

Vitamin K90 mcg

Vitamin B60.7 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate52 mcg

Choline23 mg

Caffeine0 mg

Water486 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 216. The excerpt below is the record exactly as published.

Navarin d’Agneau en Casserole. — 1 lorn of lamb, 1 spring cabbage (blanched), 12 button onions, 8 thin slices of bacon, 2 oz. butter, 1 pint rich brown sauce, salt and pepper

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