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Roast Mutton
From The century cook book, 1894
Serves 6
Vegetables in the pan improve the flavor.
Presented as published in 1894. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories10 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium2.5 mg
Potassium10 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 32. The excerpt below is the record exactly as published.
Roast Mutton. Wash and wipe dry a nice leg of mutton; with salt, pepper and flour, put in the dripping pan with a little water. Baste frequently with the drippings. Cook from an hour and Roast Mutton. a quarter to an hour and a half. A few vegetables sliced in the pan
Cook this with the app: pantry check, scaling, and the assistant.