Shoulder of Mutton
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
197Calories
5 gProtein
46 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories197 kcal
Protein5 g
Carbohydrates46 g
Fiber12 g
Sugars19 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium123 mg
Potassium924 mg
Calcium172 mg
Iron2.2 mg
Magnesium70 mg
Phosphorus139 mg
Zinc1 mg
Copper0.2 mg
Manganese6.6 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A1003 mcg
Vitamin E1.7 mg
Vitamin K31 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate82 mcg
Choline33 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 33. The excerpt below is the record exactly as published.
shoulder of mutton, leaving the stump to use as a handle, lard with bacon well seasoned with chopped herbs, salt, and pepper, roll the mutton into the shape of a balloon, and sew together with a trussing-needle. Line a braising-pan with slices of bacon, put in the shoulder of mutton, add the shoulder-bone, some carrots, onions, two heads of cloves, laurel-leaves, thyme, and some stock
Cook this with the app: pantry check, scaling, and the assistant.