Stewed Breast of Lamb

Name: Stewed Breast of Lamb
Ingredients: Take skin ‘ont lamb and cut into small pieces; cover with stock; pepper; salt; thicken gravy with flour

From The Bile Beans cookery book, 1931

Presented as published in 1931. 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

29Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (19 nutrients)

Calories29 kcal

Protein0.9 g

Carbohydrates6.1 g

Total Fat0.1 g

Sodium0.2 mg

Potassium11 mg

Calcium1.5 mg

Iron0.4 mg

Magnesium2.1 mg

Phosphorus8.5 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin B60 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate13 mcg

Water0.8 g

As published

This recipe was extracted from The Bile Beans cookery book (1931) by Ltd C.E. Fulford, page 5. The excerpt below is the record exactly as published.

STEWED BREAST OF LAMB. —Take skin ‘ont | lamb and cut into small pieces. Put meat into stew- pan, cover with stock, pepper, salt ; stew gently abou 2 hrs., until perfectly tender. To serve—thicken gravy . with flo

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