dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Quarter of Lamb
From Original White House Cookbook, 1887
Serves 2
Make gravy from the drippings thickened with flour.
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
486Calories
23 gProtein
74 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein23 g
Carbohydrates74 g
Fiber5 g
Sugars7.2 g
Total Fat12 g
Saturated Fat4.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1 g
Cholesterol35 mg
Sodium1283 mg
Potassium1477 mg
Calcium94 mg
Iron6.1 mg
Magnesium86 mg
Phosphorus306 mg
Zinc3.8 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A55 mcg
Vitamin E0.5 mg
Vitamin K88 mcg
Vitamin B60.5 mg
Vitamin B121.2 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate170 mcg
Choline28 mg
Caffeine0 mg
Water613 g
Estimated from matched ingredients across 2 servings.
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. With this liquor baste the meat occasionally; serve with lettuce, green peas and mint sauce
Cook this with the app: pantry check, scaling, and the assistant.