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Spring Outlets (Gold)
From Miss Cameron's cookery book, 1898
Serves 8
Presented as published in 1898. 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
666Calories
16 gProtein
114 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein16 g
Carbohydrates114 g
Fiber2.1 g
Sugars79 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.9 g
Omega-30.2 g
Cholesterol61 mg
Sodium148 mg
Potassium549 mg
Calcium64 mg
Iron1.9 mg
Magnesium30 mg
Phosphorus185 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A23 mcg
Vitamin E0.7 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.6 mg
Folate22 mcg
Choline19 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 33. The excerpt below is the record exactly as published.
Spring Outlets (Gold). One and a half lb. best end neck of lamb which has been roasted and allowed to get cold, 2 tablespoonfuls finely- chopped mint, 1 quart good aspic jelly, 1 lettuce, a little mayonnaise sauce, 2 large tomatoes
Cook this with the app: pantry check, scaling, and the assistant.