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Pressed Lamb
From Original White House Cookbook, 1887
Serves 1
Broth can be used for soup with added vegetables and spices.
Presented as published in 1887. 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
249Calories
18 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories249 kcal
Protein18 g
Carbohydrates1.5 g
Fiber0.6 g
Sugars0 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol70 mg
Sodium2420 mg
Potassium270 mg
Calcium24 mg
Iron1.9 mg
Magnesium26 mg
Phosphorus170 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate19 mcg
Choline0.3 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 89. The excerpt below is the record exactly as published.
PRESSED IAMB. The meat, either shoulder or leg, should be put to boil in the morning with water just enough to cover it; when tender, season with salt
Cook this with the app: pantry check, scaling, and the assistant.