Roast Stuffed Breast of Mutton
From The doctors' cookery book, 1938
Presented as published in 1938. 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
2286Calories
126 gProtein
98 gCarbs
153 gFat
Full nutrition (33 nutrients)
Calories2286 kcal
Protein126 g
Carbohydrates98 g
Fiber16 g
Sugars11 g
Total Fat153 g
Saturated Fat69 g
Monounsaturated Fat59 g
Polyunsaturated Fat13 g
Cholesterol464 mg
Sodium1225 mg
Potassium1936 mg
Calcium431 mg
Iron16 mg
Magnesium204 mg
Phosphorus1232 mg
Zinc24 mg
Copper1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C129 mg
Vitamin A3 mcg
Vitamin E0.8 mg
Vitamin K8.5 mcg
Vitamin B61.1 mg
Vitamin B1216 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.9 mg
Niacin (B3)47 mg
Folate255 mcg
Choline27 mg
Caffeine0 mg
Water492 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 7. The excerpt below is the record exactly as published.
ROAST STUFFED BREAST OF MUTTON 14 /b. breast of mutton boned 4 oz. breadcrumbs Stuffing < 1 oz. suet 1 teaspoonful chopped parsley Lemon rind if possible — Salt
Cook this with the app: pantry check, scaling, and the assistant.