Roast Mutton, Marinated

Name: Roast Mutton, Marinated
Ingredients: Chop fine or grate 2 onions; the juice of 2 lemons; i tablespoonful of olive oil; 4 tablespoonfuls of syrup from sweet pickled peaches; 2 tablespoonfuls of currant jelly; a good piece of mutton; rub in salt and pepper

From 365 tasty dishes, 1906

Marinade can be varied with different ingredients.

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

245Calories

6 gProtein

64 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein5.5 g

Carbohydrates64 g

Fiber11 g

Sugars31 g

Total Fat0.9 g

Saturated Fat2.3 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium24 mg

Potassium728 mg

Calcium123 mg

Iron1.9 mg

Magnesium48 mg

Phosphorus121 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C128 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K1.3 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate80 mcg

Choline31 mg

Caffeine0 mg

Water453 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 44. The excerpt below is the record exactly as published.

Roast Mutton, Marinated. Chop fine or grate 2 onions, add to them the juice of 2 lemons, i tablespoonful of olive oil, 4 tablespoonfuls of syrup from sweet pickled peaches and 2 tablespoonfuls of cur- rant jelly, melted. Make holes with a skewer all over a good piece of mutton, rub in salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.