Saddle of Lamb with Peas
From Little French dinners, 1898
Presented as published in 1898. 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
178Calories
10 gProtein
35 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein9.5 g
Carbohydrates35 g
Fiber11 g
Sugars15 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium13 mg
Potassium574 mg
Calcium71 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus200 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A56 mcg
Vitamin E0.2 mg
Vitamin K38 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.2 mg
Folate123 mcg
Choline50 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 23. The excerpt below is the record exactly as published.
Saddle of Lamb with Peas). — Choose a nice saddle of lamb, trim tlie joint neatly, cover it over with buttered paper and roast it at a clear, brisk fire. Baste frequently, remove the paper a quarter of an hour before the meat is done, and at the last sprinkle with salt. Serve with the gravy thoroughly freed from fat, and with mint sauce, if liked, and garnish the dish with peas cooked as follows : Boil the peas in plenty of boiling salted water, with an onion and a bunch of mint, as briskly as possible for about twenty minutes. Then drain them thoroughly, return them to a clean saucepan, and toss them over the fire with a little butter, pepper
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