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Rack of Spring Lamb Menagere
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
594Calories
26 gProtein
104 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories594 kcal
Protein26 g
Carbohydrates104 g
Fiber20 g
Sugars0.6 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1 g
Cholesterol35 mg
Sodium1577 mg
Potassium2582 mg
Calcium279 mg
Iron37 mg
Magnesium192 mg
Phosphorus411 mg
Zinc4.4 mg
Copper5.3 mg
Manganese8.1 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B61.5 mg
Vitamin B121.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate72 mcg
Choline0.8 mg
Caffeine0 mg
Water516 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 32. The excerpt below is the record exactly as published.
Rack of Spring Lamb Menagere. Have a rack of lamb well trimmed. Put in a baking pan with salt and pepper; then put in oven and let brown nicely, new carrots. When the lamb is colored, add your potatoes, Have 8 or 10 new potatoes, just as many small onions
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