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Roast Breast of Lamb
From Boston Cooking-School cook book, 1896
Serves 4
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
61Calories
4 gProtein
0 gCarbs
5 gFat
Full nutrition (27 nutrients)
Calories61 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Total Fat4.7 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Cholesterol18 mg
Sodium15 mg
Potassium60 mg
Calcium3 mg
Iron0.4 mg
Magnesium5.5 mg
Phosphorus42 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate4.8 mcg
Water16 g
Estimated from matched ingredients across 4 servings.
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 120. The excerpt below is the record exactly as published.
ROAST BREAST OF LAMB Select breast of lamb including fore shank. Order with bones cracked, to make carving easier. Make pocket by cutting through flesh close to ribs. Sprinkle inside of pocket with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.