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Roast Spiced Mutton
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Chop two pickles fine and add to the gravy.
Presented as published in 1907. 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
255Calories
2 gProtein
3 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories255 kcal
Protein2 g
Carbohydrates3.3 g
Fiber0.4 g
Sugars1.1 g
Total Fat26 g
Saturated Fat9.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat3 g
Cholesterol19 mg
Sodium6.7 mg
Potassium67 mg
Calcium7.1 mg
Iron0.2 mg
Magnesium4.3 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C1.9 mg
Vitamin A1.4 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.9 mcg
Choline5.9 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 21. The excerpt below is the record exactly as published.
ROAST SPICED MUTTON. Pound a leg of mutton well to make tender, rub with salt, make gashes all over it into which put small pieces of salt pork, onion, whole pepper and cloves. Brown in hot oven without water ; when brown add water and baste often, cook two and one-half hours
Cook this with the app: pantry check, scaling, and the assistant.