Stewed Lamb and Rice
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Serve with boiled rice.
Presented as published in 1904. 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
1390Calories
94 gProtein
45 gCarbs
91 gFat
Full nutrition (34 nutrients)
Calories1390 kcal
Protein94 g
Carbohydrates45 g
Fiber3.6 g
Sugars17 g
Total Fat91 g
Saturated Fat38 g
Monounsaturated Fat38 g
Polyunsaturated Fat7.9 g
Omega-30 g
Cholesterol332 mg
Sodium953 mg
Potassium1965 mg
Calcium116 mg
Iron9.7 mg
Magnesium146 mg
Phosphorus948 mg
Zinc17 mg
Copper0.8 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C51 mg
Vitamin A61 mcg
Vitamin E1 mg
Vitamin K3.4 mcg
Vitamin B61.2 mg
Vitamin B1211 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)36 mg
Folate172 mcg
Choline59 mg
Caffeine0 mg
Water950 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 33. The excerpt below is the record exactly as published.
stewed lamb and rice, which had formed my meal." — ^Thackeray ("The Tremendous Adventiures of Major Gahagan"). CUT a pound of meat from the breast of lamb. Put into a frying- pan with an onion which has been minced and fried brown in hot butter. Cook for a few moments over a hot fire until the meat has browned slightly. Then add a teaspoonful of paprika and a tablespoonful of flour and cook five minutes longer before adding two cup- fuls of hot lamb broth. Season with salt to taste and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.