dairy-freenut-freesoy-freefish-freeshellfish-free
Neck or Breast of Mutton
From Mrs. Roundell's Practical cookery book, 1898
Serves 7
In this way, the mutton will not have any taste of grease.
Presented as published in 1898. 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
875Calories
59 gProtein
11 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories875 kcal
Protein59 g
Carbohydrates11 g
Fiber0.7 g
Sugars1 g
Total Fat64 g
Saturated Fat27 g
Monounsaturated Fat25 g
Polyunsaturated Fat5.2 g
Cholesterol227 mg
Sodium311 mg
Potassium821 mg
Calcium74 mg
Iron5.9 mg
Magnesium78 mg
Phosphorus550 mg
Zinc12 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B128.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate78 mcg
Choline2.3 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 119. The excerpt below is the record exactly as published.
Neck op Breast of Mutton. — ( Family Recipe.) — Let the meat simmer as gently as possible till nearly done, allowing fully two hours for five pounds’ weight. Twenty minutes before serv- ing cover the joint thickly with breadcrumbs and minced thyme, parsley, and a few chives, mixed with the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.