Neck of Lamb a la Jardiniere

Name: Neck of Lamb a la Jardiniere
Ingredients: Neck of lamb.; Half a teaspoonful of sugar.; One small carrot.; One gill of brown sauce.; One turnip.; Half a gill of broth.; Twenty button onions.; Parsley and bay leaf.; One ounce of butter.

From The Ocklye cookery book, 1909

Green peas, French beans, or other vegetables may be added.

Presented as published in 1909. 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

1743Calories

66 gProtein

296 gCarbs

64 gFat

Full nutrition (33 nutrients)

Calories1743 kcal

Protein66 g

Carbohydrates296 g

Fiber55 g

Sugars133 g

Total Fat64 g

Saturated Fat9.6 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat2.2 g

Cholesterol138 mg

Sodium1482 mg

Potassium5294 mg

Calcium752 mg

Iron9.4 mg

Magnesium358 mg

Phosphorus1222 mg

Zinc10 mg

Copper1.5 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C247 mg

Vitamin A503 mcg

Vitamin E1 mg

Vitamin K20 mcg

Vitamin B64.2 mg

Vitamin B122.4 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)14 mg

Folate649 mcg

Choline194 mg

Caffeine0 mg

Water2910 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 17. The excerpt below is the record exactly as published.

NECK OF LAMB A LA JARDINIERE Ingredients Neck of Iamb. Half a teaspoonful ot sugar. One small carrot. One gill of brown sauce. One turnip. Half a gill of brotb. Twenty button onions. Parsley and bay leaf. One ounce of butter.

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