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Roasted Shoulder of Lamb and Mint Sauce
From The encyclopaedia of practical cookery, 1892
Serves 6
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
78Calories
3 gProtein
0 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein2.9 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat7.3 g
Saturated Fat2.6 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Cholesterol16 mg
Sodium10 mg
Potassium40 mg
Calcium2.1 mg
Iron0.3 mg
Magnesium3.7 mg
Phosphorus28 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate3.2 mcg
Choline5.1 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 229. The excerpt below is the record exactly as published.
Roasted Shoulder of Lamb and Mint Sauce. — Select a shoulder of Lamb, wash it, dredge both sides with salt and flour, fix it on a spit over a baking-pan, with a little hot water, dripping
Cook this with the app: pantry check, scaling, and the assistant.