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Stewed Lamb with Peas
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
381Calories
26 gProtein
50 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories381 kcal
Protein26 g
Carbohydrates50 g
Fiber17 g
Sugars20 g
Total Fat8.7 g
Saturated Fat3 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.4 g
Cholesterol25 mg
Sodium369 mg
Potassium1015 mg
Calcium84 mg
Iron5.1 mg
Magnesium110 mg
Phosphorus418 mg
Zinc5 mg
Copper0.7 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C116 mg
Vitamin A113 mcg
Vitamin E0.4 mg
Vitamin K72 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate205 mcg
Choline104 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 78. The excerpt below is the record exactly as published.
tewed Lamb, with Peas Have the bones taken out of the under side of shoulder of a lamb and bind into good shape with tape. Cover the bottom of a pot with chopped pork, and strew with young minced onions. Lay in the meat, and pour over it one quart of broth, made from the bones and trimmings ; cover closely and stew until ten- der. Remove the meat and unbind; keep hot. Strain the gravy, return to the fire with two quarts of green peas
Cook this with the app: pantry check, scaling, and the assistant.