Roast Leg of Mutton
From The book of plain cooking, 1904
Stewed onions or mashed turnips are good accompaniments.
Presented as published in 1904. 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
195Calories
2 gProtein
18 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein2.3 g
Carbohydrates18 g
Fiber4.9 g
Sugars10 g
Total Fat13 g
Saturated Fat3.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3 g
Cholesterol13 mg
Sodium387 mg
Potassium476 mg
Calcium63 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus66 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate92 mcg
Choline22 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 11. The excerpt below is the record exactly as published.
Roast Leg of Mutton It is always well to let your butcher hang this joint — it becomes so much more tender. If roasting, place in front of a good clear fire and well baste. If baking, put a little dripping in the tin, melt, and baste the joint well. A leg of mutton of average size will take from two and a half to three hours to cook slowly. If well hung, red currant jelly is usually served with leg of mutton. Stewed onions or mashed turnips
Cook this with the app: pantry check, scaling, and the assistant.