gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Loin of Lamb
From The Swedish, French, American cook book, 1918
Serves 6
Serve with potatoes, green vegetables, and mint sauce.
Presented as published in 1918. 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
60Calories
3 gProtein
5 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein3.4 g
Carbohydrates4.5 g
Fiber1.1 g
Sugars2.1 g
Total Fat3.2 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Cholesterol12 mg
Sodium27 mg
Potassium147 mg
Calcium16 mg
Iron0.4 mg
Magnesium9.3 mg
Phosphorus43 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A178 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate12 mcg
Choline3.5 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 233. The excerpt below is the record exactly as published.
Roast Loin of Lamb ( Longe d’ Agneau, roti ) Select a nice loin of lamb; saw the bone from underneath, making every cutlet the same size, but be careful not to cut the meat; put in a roasting pan with pepper, salt, water, some onions
Cook this with the app: pantry check, scaling, and the assistant.