dinner
Roast Lamb with Mint Sauce
From The Elm City cook book, 1896
Presented as published in 1896. 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
450Calories
21 gProtein
42 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories450 kcal
Protein21 g
Carbohydrates42 g
Fiber2.6 g
Sugars4.5 g
Total Fat20 g
Saturated Fat8.2 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.9 g
Cholesterol70 mg
Sodium4098 mg
Potassium306 mg
Calcium172 mg
Iron18 mg
Magnesium37 mg
Phosphorus203 mg
Zinc3.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate83 mcg
Choline6.2 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 25. The excerpt below is the record exactly as published.
one teaspoonful of salt in a teacup of boiling water, pour over. Set in a very hot even, baste every ten minutes, let bake fifteen minutes to every pound if wanted well done and ten minutes if desired rare. Take up when done, lay on a hot platter, and serve with mint sauce and green peas. Mint sauce. Chop a bunch of mint very fine, mix it with a tea- spoonful of white sugar; add half a teaspoonful of salt and a pinch of black pepper; rub well together, and pour six table- spoonfuls of vinega
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