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Stewed Lamb
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
1517Calories
62 gProtein
0 gCarbs
162 gFat
Full nutrition (33 nutrients)
Calories1517 kcal
Protein62 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat162 g
Saturated Fat55 g
Monounsaturated Fat62 g
Polyunsaturated Fat14 g
Cholesterol353 mg
Sodium213 mg
Potassium874 mg
Calcium46 mg
Iron5.7 mg
Magnesium77 mg
Phosphorus602 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D2.6 mcg
Vitamin C0.1 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B128.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate65 mcg
Choline13 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 157. The excerpt below is the record exactly as published.
three pounds of lamb (small pieces will do), boil until tender, set away to cool; remove all fat and cut in small pieces; fry two or three slices salt pork till fat is all out, then put in the lamb and broth; add a piece of butter, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.