Roast Mutton
From Common-sense papers on cookery, 1880
This is preferable for small households.
Presented as published in 1880. 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
535Calories
0 gProtein
141 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories535 kcal
Protein0.3 g
Carbohydrates141 g
Fiber2 g
Sugars103 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium60 mg
Potassium109 mg
Calcium14 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate4 mcg
Choline21 mg
Caffeine0 mg
Water60 g
As published
This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 33. The excerpt below is the record exactly as published.
a small roast leg of mutton cut outside the room haunch-fashion, parallel with the bone — and red-currant jelly
Cook this with the app: pantry check, scaling, and the assistant.