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Roast Lamb
From Scientific cooking with scientific methods, 1911
Serves 6
Presented as published in 1911. 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
92Calories
3 gProtein
3 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories92 kcal
Protein3.4 g
Carbohydrates2.7 g
Fiber1.1 g
Sugars0 g
Total Fat7.8 g
Saturated Fat3.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol16 mg
Sodium1627 mg
Potassium96 mg
Calcium21 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus34 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K6.8 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate3.9 mcg
Choline2.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 51. The excerpt below is the record exactly as published.
Roast Lamb. Eemove the caul fat which usually covers the le^ of lamb when sent from the market. Wipe the meat well with wet cloth. Sprinkle with salt and pepper, place on rack in dripping-pan, place in hot oven and close the pores of the meat, then add two tablespoons of good, sweet lard
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