dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Lamb with Sobbel-Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
167Calories
8 gProtein
19 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories167 kcal
Protein8 g
Carbohydrates19 g
Fiber1.2 g
Sugars1.7 g
Total Fat6.1 g
Saturated Fat2.3 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.9 g
Cholesterol18 mg
Sodium212 mg
Potassium113 mg
Calcium52 mg
Iron1.7 mg
Magnesium17 mg
Phosphorus86 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate34 mcg
Choline3.9 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 189. The excerpt below is the record exactly as published.
BOAST LAMB WITH SOBBEL-SAUCE. Have the bone cut from a shoulder of lamb without man- gling it ; replace the bone with crumbs of bread, highly sea- soned with salt
Cook this with the app: pantry check, scaling, and the assistant.