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Roast Lamb
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
513Calories
22 gProtein
62 gCarbs
20 gFat
Full nutrition (32 nutrients)
Calories513 kcal
Protein22 g
Carbohydrates62 g
Fiber1.3 g
Sugars25 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.7 g
Cholesterol70 mg
Sodium328 mg
Potassium305 mg
Calcium93 mg
Iron11 mg
Magnesium36 mg
Phosphorus208 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.6 mg
Folate89 mcg
Choline3.1 mg
Water162 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 46. The excerpt below is the record exactly as published.
ROAST LAMB — MINT SAUCE POTATOES A LA MAITRE HOTEL CARROTS INDIAN PUDDING HARD SAUCE Roast Lamb Remove the pink skin and superfluous fat from a leg of lamb; cut the leg bone short, set in a hot oven for 15 m, then reduce the heat, dredge with salt, pepper and about 3 T flour, and baste with bacon or salt pork drip- pings and hot water. Cook about i>4 h, longer if liked well done. Serve with Mint Sauce. Mint Sauce Chop the leaves from i bunch of mint very fine; pour over them % c boiling water, add 2 T sugar, cover closely NOVEMBEB MENUS 85 and let stand in a cool place 3^ h ; then add the juice of I lemon
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