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Roasted Neck of Lamb with Green Peas
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
606Calories
31 gProtein
74 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories606 kcal
Protein31 g
Carbohydrates74 g
Fiber20 g
Sugars37 g
Total Fat22 g
Saturated Fat9.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.4 g
Cholesterol235 mg
Sodium113 mg
Potassium1208 mg
Calcium180 mg
Iron6.9 mg
Magnesium137 mg
Phosphorus552 mg
Zinc6.4 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1.1 mcg
Vitamin C150 mg
Vitamin A247 mcg
Vitamin E1 mg
Vitamin K282 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.8 mg
Folate282 mcg
Choline239 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 228. The excerpt below is the record exactly as published.
Roasted Neck of Lamb with Green Peas.— Roast a nicely- trimmed neck of Lamb in vegetables, and baste frequently ; boil lqt. of green peas in water, keeping them very green; when tender, drain them as free of water as possible, and mix with them 1 scant breakfast-cupful of bdcliamel sauce, two small onions, and a bunch of parsley. Season the peas to taste with salt, pepper, and a small quantity of sugar, and boil gently for ten minutes ; then move the saucepan to the edge of the fire, take out the onions and parsley, and stir in quickly the yolks of two eggs that have been well beaten together with 2 table-spoonfuls of cream
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