vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Scalloped Mutton
From The Henderson cook book, 1914
Serves 1
Presented as published in 1914. 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
978Calories
38 gProtein
170 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories978 kcal
Protein38 g
Carbohydrates170 g
Fiber10 g
Sugars13 g
Total Fat28 g
Saturated Fat5 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat4.7 g
Cholesterol39 mg
Sodium1625 mg
Potassium617 mg
Calcium411 mg
Iron12 mg
Magnesium98 mg
Phosphorus430 mg
Zinc5.5 mg
Copper0.8 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K14 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate290 mcg
Choline46 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 11. The excerpt below is the record exactly as published.
SCALLOPED MUTTON. Cut cold cooked mutton into small pieces. Put a layer of bread crumbs on the bottom of a shallow dish, then a layer of mutton, then gravy. Moisten ibread crumbs in melted but- ter
Cook this with the app: pantry check, scaling, and the assistant.