Roast Lamb
From Household hints, 1881
Lamb and mutton need to be cooked longer and more slowly than beef.
Presented as published in 1881. 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
118Calories
0 gProtein
25 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein0 g
Carbohydrates25 g
Fiber0 g
Sugars25 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium2.9 mg
Calcium7.4 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus4.8 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water113 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 9. The excerpt below is the record exactly as published.
Roast Lamb, — Lamb and mutton need to be cooked longer and more slowly than beef. If you have pieces of stale bread, make a dressing with a little butter, pepper, and salt, and bake in a basin under the meat. The lamb may be served with mint sauce ; for this take two ta- blespoonfuls of green mint cut fine, two of sugar, and half a teacupful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.