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Saddle or Loin of Mutton or Lamb

Name: Saddle or Loin of Mutton or Lamb
Yield: 1 servings
Ingredients: Saddle or loin of mutton or lamb; salt; pepper; dredge with salt, pepper and flour

From The complete cook book, 1900

Serves 1

Presented as published in 1900. 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

288Calories

26 gProtein

35 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories288 kcal

Protein26 g

Carbohydrates35 g

Fiber6.3 g

Sugars0.2 g

Total Fat6.4 g

Saturated Fat2.2 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol65 mg

Sodium9772 mg

Potassium649 mg

Calcium132 mg

Iron5.7 mg

Magnesium76 mg

Phosphorus256 mg

Zinc4.6 mg

Copper0.5 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.5 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)8 mg

Folate67 mcg

Choline2.8 mg

Caffeine0 mg

Water79 g

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 47. The excerpt below is the record exactly as published.

SADDLE OR LOIN OF MUTTON OR LAMB. Trim off all the pink skin and superfluous fat. Re- move the ends of the ribs, the cord, and veins along the back. Wipe, and rub the inside with salt. Roll the flank under on each side, and sew it across the middle. Dredge with salt, pepper and flour

Cook this with the app: pantry check, scaling, and the assistant.