Shoulder of Mutton
From The book of plain cooking, 1904
Cut large potatoes in halves.
Presented as published in 1904. 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
308Calories
6 gProtein
43 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories308 kcal
Protein6 g
Carbohydrates43 g
Fiber7.7 g
Sugars13 g
Total Fat14 g
Saturated Fat3.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.2 g
Cholesterol13 mg
Sodium735 mg
Potassium1397 mg
Calcium78 mg
Iron2.7 mg
Magnesium69 mg
Phosphorus164 mg
Zinc1 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C72 mg
Vitamin A33 mcg
Vitamin E2.5 mg
Vitamin K7.2 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate108 mcg
Choline49 mg
Caffeine0 mg
Water365 g
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 12. The excerpt below is the record exactly as published.
Shoulder of Mutton H; The favourite way of cooking a shoulder of mutton is to bake it with surrounding potatoes. Put some dripping over the joint, and a dust- ing of flour. When the dripping has melted, introduce the potatoes — if they are very large cut them in halves, — and cook in a moderate oven. Onion sauce should always be served PLAIN COOKING 45 with this joint, and mashed turnips
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