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Ribs of Lamb au Gratin
From Miss Cameron's cookery book, 1898
Serves 1
Presented as published in 1898. 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
390Calories
22 gProtein
36 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein22 g
Carbohydrates36 g
Fiber11 g
Sugars9.4 g
Total Fat20 g
Saturated Fat8.5 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol70 mg
Sodium9811 mg
Potassium985 mg
Calcium183 mg
Iron4.6 mg
Magnesium87 mg
Phosphorus270 mg
Zinc4.2 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A508 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate63 mcg
Choline17 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 32. The excerpt below is the record exactly as published.
ibs of Lamb au Oratin. Joint the short bones and neck of a rib of lamb, si them together, and boil them gently for one hour and i with a carrot, an onion, and a bunch of parsley and t] a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.