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Roast Mutton
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
116Calories
7 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein6.7 g
Carbohydrates20 g
Fiber3.3 g
Sugars0 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol11 mg
Sodium263 mg
Potassium460 mg
Calcium50 mg
Iron6.6 mg
Magnesium36 mg
Phosphorus90 mg
Zinc1.1 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate21 mcg
Choline0 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 25. The excerpt below is the record exactly as published.
Roast Mutton. — A roast of mutton or lamb should be rubbed with pepper and salt and sprinkled with flour. Put in a cov- ered pan on a rack, adding a pint of water, and when neces- sary add more water. Let cook till a nice brown. Cut Irish potatoes in quarters
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