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Steamed Leg of Mutton
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. W. J. Henderson, 2815 Calumet Ave., Chicago, 111.
Presented as published in 1912. 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
10Calories
1 gProtein
0 gCarbs
1 gFat
Full nutrition (27 nutrients)
Calories10 kcal
Protein0.7 g
Carbohydrates0 g
Fiber0 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium2.5 mg
Potassium10 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium0.9 mg
Phosphorus6.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Water2.6 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 230. The excerpt below is the record exactly as published.
STEAMED LEG OF MU'fTON.— Cook the leg in a steamer until tender; then put in a dripping-pan, salt, dredge plentifully with flour, and set in a hot oven until nicely browned. Serve with currant jelly
Cook this with the app: pantry check, scaling, and the assistant.