dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Roast Saddle of Mutton
From Modern cookery, in all its branches, 1884
Serves 8
Not considered economical but an excellent joint.
Presented as published in 1884. 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
65Calories
2 gProtein
12 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories65 kcal
Protein2.2 g
Carbohydrates12 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol2.2 mg
Sodium2.2 mg
Potassium29 mg
Calcium3.4 mg
Iron0.9 mg
Magnesium4.9 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate26 mcg
Water3.5 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 223. The excerpt below is the record exactly as published.
ROAST SADDLE OF MUTTON. This is an excellent joint, though not considered a very economical one. It is usual for the butcher to raise the skin from it before it is sent in, and to skewer it on again, that in the roasting the juices of the meat may be better preserved, and the fat prevented from taking too much colour, as this should be but delicately browned. In less than half an hour before the mutton is done, remove the skin, and flour the joint lightly
Cook this with the app: pantry check, scaling, and the assistant.