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Roast Lamb
From Temperance cook book, 1887
Serves 4
Mint sauce or pickles can be served as a side.
Presented as published in 1887. 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 (33 nutrients)
Calories61 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat4.7 g
Saturated Fat2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.4 g
Cholesterol18 mg
Sodium18 mg
Potassium61 mg
Calcium6.5 mg
Iron0.4 mg
Magnesium6.7 mg
Phosphorus42 mg
Zinc0.9 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Choline0 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 22. The excerpt below is the record exactly as published.
ROAST LAMB. The fore and hind quarter of lamb are used for roasting. Rub on a little butter, salt and pepper; put a pint of water
Cook this with the app: pantry check, scaling, and the assistant.