Spiced Shoulder of Mutton
From The paper-bag cookery manual, 1911
Serve hot with gravy or cold with meat glaze.
Presented as published in 1911. 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
492Calories
57 gProtein
0 gCarbs
28 gFat
Full nutrition (28 nutrients)
Calories492 kcal
Protein57 g
Carbohydrates0 g
Fiber0 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.4 g
Cholesterol204 mg
Sodium137 mg
Potassium454 mg
Calcium45 mg
Iron4.6 mg
Magnesium47 mg
Phosphorus355 mg
Zinc13 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin B60.2 mg
Vitamin B125.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate37 mcg
Water87 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Spiced Shoulder of Mutton. Bone a small shoulder of mutton, lay out the meat flat on a board, skin down- wards, and rub in a mixture of salt, sugar, pepper, mace, ginger, and cloves
Cook this with the app: pantry check, scaling, and the assistant.