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Roast Crown of Lamb
From Boston Cooking-School cook book, 1896
Serves 6
To serve, remove paper, bread, and pork from bones.
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
41Calories
3 gProtein
0 gCarbs
3 gFat
Full nutrition (27 nutrients)
Calories41 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Total Fat3.1 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Cholesterol12 mg
Sodium9.8 mg
Potassium40 mg
Calcium2 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus28 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.2 mcg
Water11 g
Estimated from matched ingredients across 6 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 119. The excerpt below is the record exactly as published.
ROAST CROWN OF LAMB Order Crown of Lamb prepared at market. Place cubes of bread and cubes of fat salt pork
Cook this with the app: pantry check, scaling, and the assistant.