nut-freesoy-freefish-freeshellfish-free

Shoulder of Mutton Stuffed

Name: Shoulder of Mutton Stuffed
Yield: 1 servings
Ingredients: 1 cup bread crumbs; Juice of one lemon; 2 tablespoons butter; 1 teaspoon salt; 1 tablespoon chopped parsley; 1 saltspoon pepper; 1 egg; Shoulder of mutton

From The Institute cook book, 1913

Serves 1

The stuffing may be varied by the addition of chopped meat, celery, onion, oysters, mushrooms, etc.

Presented as published in 1913. 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

1075Calories

81 gProtein

101 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories1075 kcal

Protein81 g

Carbohydrates101 g

Fiber11 g

Sugars9.6 g

Total Fat61 g

Saturated Fat14 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol453 mg

Sodium3341 mg

Potassium1176 mg

Calcium393 mg

Iron13 mg

Magnesium149 mg

Phosphorus685 mg

Zinc16 mg

Copper0.9 mg

Manganese4.3 mg

Vitamin D1 mcg

Vitamin C39 mg

Vitamin A87 mcg

Vitamin E1.4 mg

Vitamin K48 mcg

Vitamin B60.5 mg

Vitamin B125.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.1 mg

Niacin (B3)18 mg

Folate200 mcg

Choline171 mg

Caffeine0 mg

Water232 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 34. The excerpt below is the record exactly as published.

SHOULDER OF MUTTON STUFFED 1 cup bread crumbs Juice of one lemon 2 tablespoons butter 1 teaspoon salt 1 tablespoon chopped parsley 1 saltspoon pepper

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