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Rechauffée of Lamb

Name: Rechauffée of Lamb
Yield: 1 servings
Ingredients: Cold roast lamb, in thin slices; Yq teaspoon curry pewder; 1 cup Brown Sauce (p. 196); 14 teaspoon mustard

From Boston Cooking-School cook book, 1896

Serves 1

Presented as published in 1896. 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

492Calories

27 gProtein

12 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories492 kcal

Protein27 g

Carbohydrates12 g

Fiber4.1 g

Sugars0 g

Total Fat38 g

Saturated Fat0 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium2364 mg

Potassium840 mg

Calcium47 mg

Iron2.1 mg

Magnesium55 mg

Phosphorus291 mg

Zinc3 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A0.1 mcg

Vitamin E0.3 mg

Vitamin K1 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.1 mg

Folate89 mcg

Choline0.6 mg

Caffeine0 mg

Water124 g

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 121. The excerpt below is the record exactly as published.

RECHAUFEE OF LAMB Cold roast lamb, in thin slices Yq teaspoon curry pewder 1 cup Brown Sauce (p. 196) 14 teaspoon mustard

Cook this with the app: pantry check, scaling, and the assistant.