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Roast Shoulder of Lamb
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
830Calories
58 gProtein
0 gCarbs
65 gFat
Full nutrition (27 nutrients)
Calories830 kcal
Protein58 g
Carbohydrates0 g
Fiber0 g
Total Fat65 g
Saturated Fat28 g
Monounsaturated Fat26 g
Polyunsaturated Fat5.2 g
Cholesterol242 mg
Sodium214 mg
Potassium806 mg
Calcium54 mg
Iron5.2 mg
Magnesium71 mg
Phosphorus555 mg
Zinc14 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.5 mg
Vitamin B128.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate65 mcg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 120. The excerpt below is the record exactly as published.
ROAST SHOULDER OF LAMB Select shoulder weighing 3 to 4 pounds.
Cook this with the app: pantry check, scaling, and the assistant.