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Pot Roast of Mutton with Currant Mint Sauce
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
623Calories
44 gProtein
0 gCarbs
48 gFat
Full nutrition (27 nutrients)
Calories623 kcal
Protein44 g
Carbohydrates0 g
Fiber0 g
Total Fat48 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.8 g
Cholesterol179 mg
Sodium156 mg
Potassium623 mg
Calcium36 mg
Iron4 mg
Magnesium56 mg
Phosphorus413 mg
Zinc9 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.3 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate48 mcg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 107. The excerpt below is the record exactly as published.
POT ROAST OF MUTTON WITH CURRANT MINT SAUCE. 11/^ lbs. mutton — seasoning
Cook this with the app: pantry check, scaling, and the assistant.