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Pasundee (Fried Mutton)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories3.7 kcal
Protein0.1 g
Carbohydrates0.6 g
Fiber0.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.8 mg
Potassium16 mg
Calcium8.2 mg
Iron0.5 mg
Magnesium3.4 mg
Phosphorus3.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water0.1 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 150. The excerpt below is the record exactly as published.
Pasundee. (Fried Mutton.) Grind the following spices : — A teaspoonful of cumin seeds, half the quantity of cloves and cardamoms, with a seasoning of salt, black and red peppers
Cook this with the app: pantry check, scaling, and the assistant.