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Roast Lamb
From The complete cook book, 1900
Serves 1
Presented as published in 1900. 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
397Calories
23 gProtein
35 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein23 g
Carbohydrates35 g
Fiber6.3 g
Sugars0.2 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol70 mg
Sodium9765 mg
Potassium608 mg
Calcium134 mg
Iron5.5 mg
Magnesium72 mg
Phosphorus233 mg
Zinc4 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8 mg
Folate63 mcg
Choline2.8 mg
Caffeine0 mg
Water69 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 47. The excerpt below is the record exactly as published.
ROAST LAMB. After a quarter of lamb is trimmed, wipe it with a wet towel, put it in front of the fire, or in a very hot oven, and brown it quickly; after it is brown, season it with salt and pepper, dust it with flour
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