pescatariannut-freeegg-freesoy-free
Shoulder of Mutton (Boiled with Oysters)
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
148Calories
13 gProtein
11 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein13 g
Carbohydrates11 g
Fiber1 g
Sugars1.3 g
Total Fat5.7 g
Saturated Fat1.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.3 g
Cholesterol81 mg
Sodium181 mg
Potassium369 mg
Calcium132 mg
Iron10 mg
Magnesium44 mg
Phosphorus213 mg
Zinc79 mg
Copper5.9 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A28 mcg
Vitamin E1.7 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B1218 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate30 mcg
Choline133 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 35. The excerpt below is the record exactly as published.
Shoulder of Mutton (Boiled with Oysters) — A little pepper, a piece of mace, about 2 dozen oysters, a little water, an onion, a few pepper- corns, about 3^ pint of good gravy, a tablespoon- ful of flour and butter. Hang it some days, then salt it well for two days; bone it, and sprinkle it with pepper and a piece of mace pounded; lay some oysters over it, and roll the meat up tight and tie it. Stew it in a small quantity of water, with an onion and a few peppercorns
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