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Roast Quarter of Lamb
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
134Calories
20 gProtein
0 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein20 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat5.3 g
Saturated Fat1.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.5 g
Cholesterol65 mg
Sodium2400 mg
Potassium281 mg
Calcium12 mg
Iron1.8 mg
Magnesium26 mg
Phosphorus189 mg
Zinc4.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate23 mcg
Choline0 mg
Caffeine0 mg
Water98 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 88. The excerpt below is the record exactly as published.
ROAST QUARTER OF LAMB. Procure a nice hind-quarter, remove some of the fat that is around the. kidney, skewer the lower joint up to the fillet, place it in a moderate oven, let it heat through slowly, then dredge it with salt and fiour; quicken the fire, put half a pint of water into the dripping-pan, with a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.