Roast Mutton
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
11068Calories
780 gProtein
0 gCarbs
857 gFat
Full nutrition (27 nutrients)
Calories11068 kcal
Protein780 g
Carbohydrates0 g
Fiber0 g
Total Fat857 g
Saturated Fat374 g
Monounsaturated Fat352 g
Polyunsaturated Fat68 g
Cholesterol3175 mg
Sodium2767 mg
Potassium11068 mg
Calcium635 mg
Iron72 mg
Magnesium998 mg
Phosphorus7348 mg
Zinc160 mg
Copper4.7 mg
Manganese0.9 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B65.9 mg
Vitamin B12112 mcg
Thiamin (B1)5 mg
Riboflavin (B2)10 mg
Niacin (B3)276 mg
Folate862 mcg
Water2871 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 17. The excerpt below is the record exactly as published.
ROAST MUTTON. i^OR a piece weighing ten pounds
Cook this with the app: pantry check, scaling, and the assistant.